Food Polysaccharides, Starch, and Protein

Natural macromolecular substances, such as polysaccharides, starch, and protein, are prevalent in the organs of plants and animals and are major types of biopolymer components in food. They not only provide people with energy and nutrition but are also used in food processing as natural additives du...

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Bibliographische Detailangaben

Format:	Online
Sprache:	Englisch
Veröffentlicht:	MDPI - Multidisciplinary Digital Publishing Institute 2025
Schlagworte:	polysaccharide starch protein properties bioactivities thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::M Medicine and Nursing::MJ Clinical and internal medicine::MJC Diseases and disorders::MJCL Oncology
Online-Zugang:	ONIX_20250220_9783725830718_531
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