Study on the impact of temperature, salts, sugars and pH on dilute solution properties of

Autor:	Alireza, Yousefi, Said, Elmarhoum, Shahla, Khodabakhshaghdam, Komla, Ako, Ghader, Hosseinzadeh
Rok vydání:	2022
Zdroj:	Food sciencenutrition. 10(11)
ISSN:	2048-7177
Popis:	The functional properties of food gums are remarkably affected by the quality of solvent/cosolutes and temperature in a food system. In this work, for the first time, the chemical characterizations and dilute solution properties of
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::9b4901afca14f0e942411d4aedf1c874 https://pubmed.ncbi.nlm.nih.gov/36348799 Zobrazit plný text záznamu Plný text