Study on liquid core barberry (Berberis vulgaris) hydrogel beads based on calcium alginate: Effect of storage on physical and chemical characterizations

Autor:	Ahmad Pedram Nia, Samira Yeganehzad, Maryam Maleki, Seyyed Ali Mortazavi
Rok vydání:	2020
Předmět:	Berberis vulgaris chemistry.chemical_compound Calcium alginate Chemistry General Chemical Engineering Liquid core General Chemistry Food Science Nuclear chemistry
Zdroj:	Journal of Food Processing and Preservation. 44
ISSN:	1745-4549 0145-8892
DOI:	10.1111/jfpp.14426
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5445a1b6a32279d604606405cbcadf5a https://doi.org/10.1111/jfpp.14426 Zobrazit plný text záznamu