Effect of molecular structure on emulsifying properties of sugar beet pulp pectin

Food Hydrocolloids - Tập 54 - Trang 99-106 - 2016
Hai-ming Chen1,2, Xiong Fu1, Zhi-gang Luo1
1College of Light Industry and Food Sciences, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China
2College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, China

Tài liệu tham khảo

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