Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing

Detalles Bibliográficos
Autores principales: Qi, Xin, Zhang, Yanjun, Yu, Hansong, Xie, Jianhua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Editorial
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857836/
https://www.ncbi.nlm.nih.gov/pubmed/36673341
http://dx.doi.org/10.3390/foods12020249
_version_ 1784873949013737472
author Qi, Xin
Zhang, Yanjun
Yu, Hansong
Xie, Jianhua
author_facet Qi, Xin
Zhang, Yanjun
Yu, Hansong
Xie, Jianhua
author_sort Qi, Xin
collection PubMed
description
format Online
Article
Text
id pubmed-9857836
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-98578362023-01-21 Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing Qi, Xin Zhang, Yanjun Yu, Hansong Xie, Jianhua Foods Editorial MDPI 2023-01-05 /pmc/articles/PMC9857836/ /pubmed/36673341 http://dx.doi.org/10.3390/foods12020249 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Editorial
Qi, Xin
Zhang, Yanjun
Yu, Hansong
Xie, Jianhua
Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
title Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
title_full Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
title_fullStr Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
title_full_unstemmed Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
title_short Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
title_sort research on the properties of polysaccharides, starch, protein, pectin, and fibre in food processing
topic Editorial
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857836/
https://www.ncbi.nlm.nih.gov/pubmed/36673341
http://dx.doi.org/10.3390/foods12020249
work_keys_str_mv AT qixin researchonthepropertiesofpolysaccharidesstarchproteinpectinandfibreinfoodprocessing
AT zhangyanjun researchonthepropertiesofpolysaccharidesstarchproteinpectinandfibreinfoodprocessing
AT yuhansong researchonthepropertiesofpolysaccharidesstarchproteinpectinandfibreinfoodprocessing
AT xiejianhua researchonthepropertiesofpolysaccharidesstarchproteinpectinandfibreinfoodprocessing

Ejemplares similares