Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology

Food Hydrocolloids - Tập 25 - Trang 915-920 - 2011
Hojjat Karazhiyan1, Seyed M.A. Razavi2, Glyn O. Phillips3
1Islamic Azad University, Torbat-Heidarieh branch, Iran
2Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Khorasan, P.O. Box 91775 – 1163, Iran
3Glyn O. Phillips Hydrocolloid Research Center, Glyndwr University, Plas Coch, Mold Road, Wrexham LL11 2AW, United Kingdom

Tài liệu tham khảo

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