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Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties.
Schmid, Vera; Trabert, Antje; Schäfer, Judith; Bunzel, Mirko; Karbstein, Heike P; Emin, M Azad.
Afiliação
  • Schmid V; Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany.
  • Trabert A; Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany.
  • Schäfer J; Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany.
  • Bunzel M; Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany.
  • Karbstein HP; Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany.
  • Emin MA; Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany.
Foods ; 9(10)2020 Oct 01.
Article em En | MEDLINE | ID: mdl-33019534
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2020 Tipo de documento: Article