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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その他の著者: | , , |
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フォーマット: | 電子媒体 図書の章 |
言語: | 英語 |
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Basel
MDPI - Multidisciplinary Digital Publishing Institute
2023
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オンライン・アクセス: | DOAB: download the publication DOAB: description of the publication |
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