Modification of food macromolecules using dynamic high pressure microfluidization: A review

Published 2020 View Full Article

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Title
Modification of food macromolecules using dynamic high pressure microfluidization: A review
Authors
Keywords
Food macromolecules, Microfluidization, Modification
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 100, Issue -, Pages 223-234
Publisher
Elsevier BV
Online
2020-04-22
DOI
10.1016/j.tifs.2020.04.004

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