Evaluation of blueberry residue incorporated cassava starch film as pH indicator in different simulants and foodstuffs

标题
Evaluation of blueberry residue incorporated cassava starch film as pH indicator in different simulants and foodstuffs
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 82, Issue -, Pages 209-218
出版商
Elsevier BV
发表日期
2018-04-07
DOI
10.1016/j.foodhyd.2018.04.010

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