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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保存先:
書誌詳細
その他の著者: Xie, Jianhua (編集者), Zhang, Yanjun (編集者), Yu, Hansong (編集者)
フォーマット: 電子媒体 図書の章
言語:英語
出版事項: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
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