Characterization of chemical, molecular, thermal and...

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Food Chemistry 2018 / 8

Characterization of chemical, molecular, thermal and rheological properties of medlar pectin extracted at optimum conditions as determined by Box-Behnken and ANFIS models

Al-Amoudi, Rami H., Taylan, Osman, Kutlu, Gozde, Muslu Can, Asli, Sagdic, Osman, Dertli, Enes, Tahsin Yilmaz, Mustafa
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.07.211
Date:
August, 2018
File:
PDF, 1.36 MB
english, 2018
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