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Variation of structures of ingredients of desiccated coconut during hydrolysis by hydrochloric acid at low temperature

Fuente: Redalyc

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Détails bibliographiques
Auteur principal:	Jian XIONG
Format:	Artículo científico
Langue:	en
Publié:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Sujets:	Agrociencias Coconut hydrolysis dietary fiber
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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