Pectin: technological and physiological properties
Éditeur :
Springer Nature Switzerland AG
ISBN :
9783030534233
Date de publication :
3 oct. 2021
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Suisse
​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.