“Nata Puree,” a Novel Food Material for Upgrading Vegetable Powders, Made by Bacterial Cellulose Gel Disintegration in the Presence of (1,3)(1,4)-β-Glucan

Pulverization is a potentially powerful solution for the resource management of surplus- and non-standard agricultural products, maintaining their nutritional values for long and ensuring their homogeneity, whereas their original textures could disappear to narrow the application ranges. Therefore,...

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Detalles Bibliográficos
Autores principales: Tokuyasu, Ken, Yamagishi, Kenji, Matsuki, Junko, Nei, Daisuke, Sasaki, Tomoko, Ike, Masakazu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Japanese Society of Applied Glycoscience 2021
Materias:
Regular Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8611406/
https://www.ncbi.nlm.nih.gov/pubmed/34853549
http://dx.doi.org/10.5458/jag.jag.JAG-2021_0009

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8611406/
https://www.ncbi.nlm.nih.gov/pubmed/34853549
http://dx.doi.org/10.5458/jag.jag.JAG-2021_0009

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