Physicochemical properties of different thickeners used in infant foods and their relationship with mineral availability during in vitro digestion process

Carlos A. González‐BermúdezAlejandra CastroDaysi Perez‐ReaCarmen Frontela‐SasetaCarmen Martínez‐GraciáLars Nilsson2026-03-222026-03-22201510.1016/j.foodres.2015.11.006https://doi.org/10.1016/j.foodres.2015.11.006https://andeanlibrary.org/handle/123456789/54329Citaciones: 4enDigestion (alchemy)Food scienceChemistryMineralIn vitroProcess (computing)Biochemical engineeringBiotechnologyEnvironmental sciencePulp and paper industryPhysicochemical properties of different thickeners used in infant foods and their relationship with mineral availability during in vitro digestion processarticle