https://www.selleckchem.com/pr....oducts/nicotinamide-
These results demonstrate the promise of evaporative crystallization of the NRRV.Polymerized whey protein and low-methoxyl pectin were used as thickening agents in fermented dairy food formulations. Effects of polymerized whey protein and pectin (PP) system on particle size distributions, rheological properties, molecular weight distributions of polysaccharides, microstructures, and volatile compounds of goat milk kefir mild and kefir were investigated. Clustering analysis indicated that the PP system addition cou
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