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  • Effect of Native Gums (Tragacanth, Persian and Sage Seed) on the Stability of whey-Based Pina Colada Beverage and its Comparison with Commercial Gum

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Manuscript ID : JFST-2201-1770 (R1) Visit : 213 Page: 175 - 184

10.30495/jfst.2022.1948714.1770

Article Type: Original Research

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