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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Bibliografiske detaljer
Andre forfattere: Xie, Jianhua (Editor), Zhang, Yanjun (Editor), Yu, Hansong (Editor)
Format: Electronisk Book Chapter
Sprog:engelsk
Udgivet: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
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DOAB: description of the publication
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