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Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties.
Florowska, Anna; Florowski, Tomasz; Kruszewski, Bartosz; Janiszewska-Turak, Emilia; Bykowska, Weronika; Ksibi, Nour.
Afiliación
  • Florowska A; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland.
  • Florowski T; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland.
  • Kruszewski B; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland.
  • Janiszewska-Turak E; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland.
  • Bykowska W; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland.
  • Ksibi N; Faculty of Sciences of Tunis, Tunis El Manar University, El Manar Tunis 2092, Tunisia.
Foods ; 12(22)2023 Nov 17.
Article en En | MEDLINE | ID: mdl-38002211
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Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Polonia
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Polonia