Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage

出版年份 2015 全文链接

标题

Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage

作者

关键词

-

出版物

FOOD HYDROCOLLOIDS

Volume 44, Issue -, Pages 333-344

出版商

Elsevier BV

发表日期

2014-10-14

DOI

10.1016/j.foodhyd.2014.09.033

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