دورية أكاديمية
Preparation of amidated pectins through enzymatic method: Structures, hydrogel properties and its application potential in fat substitutes
| العنوان: | Preparation of amidated pectins through enzymatic method: Structures, hydrogel properties and its application potential in fat substitutes |
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| المؤلفون: | Zheng, Chenmin, Huang, Wensi, Zou, Yuping, Huang, Wanping, Zhang, Guoguang, Fei, Peng |
| المصدر: | In Food Research International October 2022 160 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 09639969 |
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| DOI: | 10.1016/j.foodres.2022.111719 |