Effect of different drying methods on chemical and molecular structure of heteropolysaccharide–protein gum from durian seed
| Autor: | Mirhosseini, Hamed, Amid, Bahareh Tabatabaee, Cheong, Kok Whye |
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| Zdroj: | In Food Hydrocolloids June 2013 31(2):210-219 |
| Databáze: | ScienceDirect |
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