| 标题 |
Potential of the passion fruit mesocarp flour as a source of pectin and its application as thickener and gelling agent |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Food Science & Technology 作者:Juliana Resende Gonçalves Silva; Eder Dutra de Resende 出版日期:2023-02-23 |
| 求助人 | |
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(2025-6-4)