Functional colloids from proteins and polysaccharides for food applications

W Wijaya, AR Patel, AD Setiowati… - Trends in Food Science & …, 2017 - Elsevier
Background Developing novel food structures is nowadays becoming an attractive
technology for food product innovation because they can be used to control textural …
被引用次数：231 相关文章

Functional colloids from proteins and polysaccharides for food applications.

W Wijaya, AR Patel, AD Setiowati, P Meeren - 2017 - cabidigitallibrary.org
Background: Developing novel food structures is nowadays becoming an attractive
technology for food product innovation because they can be used to control textural …

[引用][C] Functional colloids from proteins and polysaccharides for food applications

W Wijaya, A Patel, A Diah Setiowati… - TRENDS IN FOOD …, 2017 - biblio.ugent.be
abstract Background: Developing novel food structures is nowadays becoming an attractive
technology for food product innovation because they can be used to control textural …

[引用][C] Functional colloids from proteins and polysaccharides for food applications

W Wijaya, AR Patel, AD Setiowati… - Trends in Food Science …, 2017 - cir.nii.ac.jp
Functional colloids from proteins and polysaccharides for food applications | CiNii Research
CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ] 論文・データをさがす 大学図書館の本を …

[引用][C] Functional colloids from proteins and polysaccharides for food applications

W Wijaya, AR Patel, AD Setiowati, P Van der Meeren - 2017