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pro vyhledávání: '"Adrian Rausch"'
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100184- (2022)
Stickiness is the combination of adhesion and cohesion and key characteristic for binders in foods to combine particulates into a coherent mass. We investigated the influence of mixing ratio of pea protein and apple pectin powders (w/w) at pH 6 on st
Externí odkaz:
https://doaj.org/article/1d608377b902412698f340b503f91c14
