Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
With the continuous improvement of people's living standards, the concern for food nutrition and safety has gradually increased. Consumers increasingly need to replace synthetic food additives with natural components extracted from food. Polysaccharides, starch, protein, pectin, and fibre are m...
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Другие авторы: | , , |
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Формат: | Электронный ресурс Глава книги |
Язык: | английский |
Опубликовано: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2023
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Online-ссылка: | DOAB: download the publication DOAB: description of the publication |
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Internet
DOAB: download the publicationDOAB: description of the publication
3rd Floor Main Library
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A1234.567 |
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