Apple pomace from variety “Blanca de Asturias” as sustainable source of pectin: Composition, rheological, and thermal properties-Reference-Cited by-同舟云学术

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

Published:2020-01 Issue: Volume:117 Page:108641
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Morales-Contreras B.E.^ORCID,Wicker L.,Rosas-Flores W.^ORCID,Contreras-Esquivel J.C.^ORCID,Gallegos-Infante J.A.,Reyes-Jaquez D.,Morales-Castro J.^ORCID

Funder

Tecnológico Nacional de México, TecNM

National Council of Science and Technology, Conacyt

LSU AgCenter

Publisher

Elsevier BV

Subject

Food Science

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