Mucilages of cacti from Brazilian biodiversity: Extraction, physicochemical and technological properties.
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DOI: 10.1016/j.foodchem.2020.128892
Abstract: Brazilian cacti have the high potential to be used as a source of mucilages with different technological functions that can be widely explored. The physicochemical, structural and technological properties of mucilages extracted from seven cladodes… read more here.
Keywords: cacti brazilian; technological properties; brazilian biodiversity; mucilages cacti ... See more keywords