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Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing

Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing

Năm:
2023
Ngôn ngữ:
english
File:
PDF, 69.47 MB
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english, 2023