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Pectin: Technological and Physiological Properties
Tallenna

Pectin: Technological and Physiological Properties

?This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods.
Painos
2020 ed.
ISBN
9783030534233
Kieli
englanti
Paino
310 grammaa
Julkaisupäivä
3.10.2021
Sivumäärä
207