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Martínez-Martí, J.; Panu Ková, K.; Larrea Santos, V.; Bleha, R.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2023). Using different physical treatments to modify the structure and improve the technofunctional properties of clementine by-products. Food Structure. 38. https://doi.org/10.1016/j.foostr.2023.100346
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/204738
Título: | Using different physical treatments to modify the structure and improve the technofunctional properties of clementine by-products | |
Autor: | Panu ková, Kristýna Bleha, Roman | |
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[EN] Clementine by-products are an important source of dietary fiber, which has different technofunctional properties depending on its chemical composition and structure. These properties can be modified through different ...[+]
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Derechos de uso: | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | |
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Versión del editor: | https://doi.org/10.1016/j.foostr.2023.100346 | |
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This research was funded by grant (RTI2018-099738-B-C22) funded by MCIN/AEI/10.13039/501100011033 and by "ERDF A way of making Europe" and grant (FPU19/03803) funded by MCIN/AEI/10.13039/501100011033 and by "ESF Investing ...[+]
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