The Influence of Extrusion Processing on the Gelation Properties of Apple Pomace Dispersions: Involved Cell Wall Components and Their Gelation Kinetics
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Autor:
Schmid, V.; Karbstein, H.P.; Emin, M.A.
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Quelle:
Foods, 9 (11), 1536 DOI: https://doi.org/10.3390/foods9111536
- Datum: 2020