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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

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