Study on the optimization of barley flour xerogel and its programed oleomorphic 3D shape‐shifting.

Autor: Cheeyattil, Subith1 (AUTHOR), Rajan, Anbarasan1 (AUTHOR), Stephen, Jaspin1 (AUTHOR), Radhakrishnan, Mahendran2 (AUTHOR) mahendran@iifpt.edu.in
Zdroj: Journal of Food Process Engineering. Jan2023, Vol. 46 Issue 1, p1-16. 16p.
Databáze: Business Source Ultimate
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