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The Influence of Extrusion Processing on the Gelation Properties of Apple Pomace Dispersions: Involved Cell Wall Components and Their Gelation Kinetics.
Schmid, Vera; Karbstein, Heike P; Emin, M Azad.
Afiliación
  • Schmid V; Institute of Process Engineering in Life Sciences, Food Process Engineering, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany.
  • Karbstein HP; Institute of Process Engineering in Life Sciences, Food Process Engineering, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany.
  • Emin MA; Institute of Process Engineering in Life Sciences, Food Process Engineering, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany.
Foods ; 9(11)2020 Oct 25.
Article en En | MEDLINE | ID: mdl-33113839
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Alemania
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Alemania