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1 Ergebnisse
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Combined effect of heating temperature and content of pecti..:
Wedamulla, Nishala Erandi
;
Fan, Meiqi
;
Choi, Young-Jin
.
International Journal of Biological Macromolecules. 253 (2023) - p. 127129 , 2023
Link:
https://doi.org/10.1016/j.ijbiomac.2023.127129
RT Journal T1
Combined effect of heating temperature and content of pectin on the textural properties, rheology, and 3D printability of potato starch gel
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijbiomac.2023.127129&Exemplar=1&LAN=DE A1 Wedamulla, Nishala Erandi A1 Fan, Meiqi A1 Choi, Young-Jin A1 Kim, Eun-Kyung PB Elsevier BV YR 2023 SN 0141-8130 JF International Journal of Biological Macromolecules VO 253 SP 127129 LK http://dx.doi.org/https://doi.org/10.1016/j.ijbiomac.2023.127129 DO https://doi.org/10.1016/j.ijbiomac.2023.127129 SF ELIB - SuUB Bremen
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