|
Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
Subjects:
“...structure...”
|
by Veintimilla, Salvador García-Ayllón
Published 2023
Subjects:
“...dissipative structure...”Published 2023
MDPI - Multidisciplinary Digital Publishing Institute
- 1
- 2