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    Optimization of incorporating κ‐Carrageenan‐based gels on improving cloud stability, physical stability, and viscosity of ready‐to‐drink mango juice

    Optimization of incorporating κ‐Carrageenan‐based gels on improving cloud stability, physical stability, and viscosity of ready‐to‐drink mango juice by Giridharaprasad, Sairagul, Ravi, Dinesh Kumar, Miller, Kaviya, Rajoo, Baskar

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