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BIOCHEMICAL AND PHYSICOCHEMICAL PROPERTIES OF FOUR MANGO VARIETIES AND SOME QUALITY CHARACTERISTICS OF THEIR JAMS

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Journal of Food Processing and Preservation 32 (4) 644 (2008)
DOI: 10.1111/j.1745-4549.2008.00204.x
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Rheological and high gelling properties of mango (Mangifera indica) and ambarella (Spondias cytherea) peel pectins

Benoît Bargui Koubala, Germain Kansci, Catherine Garnier, et al.
International Journal of Food Science & Technology 44 (9) 1809 (2009)
DOI: 10.1111/j.1365-2621.2009.02003.x
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