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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Formáid:	Online
Teanga:	Béarla
Foilsithe / Cruthaithe:	MDPI - Multidisciplinary Digital Publishing Institute 2025
Ábhair:	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
Rochtain ar líne:	ONIX_20250220_9783725830718_531
Clibeanna:	Cuir clib leis Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!