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...
Shranjeno v:
Drugi avtorji: | , , |
---|---|
Format: | Elektronski Book Chapter |
Jezik: | angleščina |
Izdano: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2023
|
Teme: | |
Online dostop: | DOAB: download the publication DOAB: description of the publication |
Oznake: |
Označite
Brez oznak, prvi označite!
|