Apple pomace from variety “Blanca de Asturias” as...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 01 Vol. 117

Apple pomace from variety “Blanca de Asturias” as sustainable source of pectin: Composition, rheological, and thermal properties

Morales-Contreras, B.E., Wicker, L., Rosas-Flores, W., Contreras-Esquivel, J.C., Gallegos-Infante, J.A., Reyes-Jaquez, D., Morales-Castro, J.
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Volume:
117
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108641
Date:
January, 2020
File:
PDF, 6.24 MB
2020
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