Development of low-calorie gels from sunflower pectin extracted by the assistance of ultrasound
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In this study, the effect of the application of ultrasound for the extraction of sunflower pectin on the elaboration of gels with sucrose, stevia and saccharin was investigated at pH values of 3.0, 4.6 and 6.8. The results pointed out that, in all the conditio... ...
