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Impact of processing on the functionalization of pumpkin po..:
Atencio, Sharmaine
;
Bernaerts, Tom
;
Liu, Danyang
...
Innovative Food Science & Emerging Technologies. 69 (2021) - p. 102669 , 2021
Link:
https://doi.org/10.1016/j.ifset.2021.102669
RT Journal T1 <Title>Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2021.102669&Exemplar=1&LAN=DE A1 Atencio, Sharmaine A1 Bernaerts, Tom A1 Liu, Danyang A1 Reineke, Kai A1 Hendrickx, Marc A1 Van Loey, Ann PB Elsevier BV YR 2021 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 69 SP 102669 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2021.102669 DO https://doi.org/10.1016/j.ifset.2021.102669 SF ELIB - SuUB Bremen
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