Preparation of amidated pectins through enzymatic method: Structures, hydrogel properties and its application potential in fat substitutes
| Autor: | Zheng, Chenmin, Huang, Wensi, Zou, Yuping, Huang, Wanping, Zhang, Guoguang, Fei, Peng |
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| Zdroj: | In Food Research International October 2022 160 |
| Databáze: | ScienceDirect |
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