Towards improved understanding of the viscoelastic properties of functionalized lemon peel fibers in suspension based on microstructure, hydration value and swelling volume
Willemsen, Katleen L.D.D., Panozzo, Agnese, Moelants, Katlijn, Wallecan, Joël, Hendrickx, MarcVolume:
278
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2020.109950
Date:
August, 2020
File:
PDF, 1.61 MB
english, 2020