RESEARCH ON THE GELLING AND EMULSIFYING CAPACITY OF PECTIN OBTAINED BY SEMISYNTHESIS AND USED IN THE FOOD INDUSTRY.
| Autor: | HODOSAN, Camelia1, NISTOR, Lucica1 lucia_mamina@yahoo.com, POSAN, Paula1, IANITCHI, Daniela1, BARBUICA, Sorin1, BORDIANU, Anca2 |
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| Zdroj: | Scientific Papers. Series D. Animal Science. 2022, Vol. 65 Issue 2, p330-336. 7p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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