A. Shakeel, Muhammad Saeed, H. Aslam, N. Naheed, M. Shoaib, H. A. Sakandar, M. S. Raza
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OPTIMIZATION OF COLOUR AND CLOUD STABILITY OF CARROT JUICE BY USING HYDROCOLLOIDS AND ANTIOXIDANT
National Institute of Food Science and Technology, University of Agriculture Faisalabad-Pakistan State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People’s Republic of China Microbiology Department, Quaid-I-Azam, University Islamabad-Pakistan Institute of Horticultural Sciences, University of Agriculture Faisalabad-Pakistan *Corresponding author’s e-mail: azam1087@gmail.coms
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