Titlebook: ;

只看該作者 · 發(fā)表于 2025-3-21 18:13:30

書(shū)目名稱Gums, Resins and Latexes of Plant Origin影響因子(影響力)

書(shū)目名稱Gums, Resins and Latexes of Plant Origin影響因子(影響力)學(xué)科排名

書(shū)目名稱Gums, Resins and Latexes of Plant Origin網(wǎng)絡(luò)公開(kāi)度

書(shū)目名稱Gums, Resins and Latexes of Plant Origin網(wǎng)絡(luò)公開(kāi)度學(xué)科排名

書(shū)目名稱Gums, Resins and Latexes of Plant Origin被引頻次

書(shū)目名稱Gums, Resins and Latexes of Plant Origin被引頻次學(xué)科排名

書(shū)目名稱Gums, Resins and Latexes of Plant Origin年度引用

書(shū)目名稱Gums, Resins and Latexes of Plant Origin年度引用學(xué)科排名

書(shū)目名稱Gums, Resins and Latexes of Plant Origin讀者反饋

書(shū)目名稱Gums, Resins and Latexes of Plant Origin讀者反饋學(xué)科排名

只看該作者 · 發(fā)表于 2025-3-21 21:00:58

Natural Gums for Fruits and Vegetables Preservation: A Review antioxidant and antimicrobial agents. The present chapter reviewed the potential applications of different types of natural gums as novel film-forming materials/edible coating on postharvest characteristics and shelf life of fruits and vegetables. The chapter also summarized the extensive knowledge

只看該作者 · 發(fā)表于 2025-3-22 00:53:33

Chemistry, Biological Activities, and Uses of Moi Gumcluded that based upon the chemical and biological properties of Moi gum, it can be used for many applications. It is low cost, nontoxic, easily available, easily modifiable, and it can be further explored in many applications of miscellaneous nature to suit our various requirements.

只看該作者 · 發(fā)表于 2025-3-22 05:53:10

只看該作者 · 發(fā)表于 2025-3-22 10:45:25

只看該作者 · 發(fā)表于 2025-3-22 14:44:26

Chemistry and Food Applications of Persian Gumes as a stabilizer, thickener, emulsifier, and film-forming agent which in some cases are comparable with those of commercial polysaccharides. A number of attempts have also been made to improve these features by structural modification of the biopolymer using chemical and physical methods including

只看該作者 · 發(fā)表于 2025-3-22 20:56:31

Cha?ar Gum (,)alue of 163?kcal, and carbohydrate content of 35.9?g in 100?g of cha?ar flour, values ??suitable for any diet food. Furthermore, the cha?ar gum has potential application characteristics such as co-emulsifier, thickener, film-forming, etc.

只看該作者 · 發(fā)表于 2025-3-23 00:20:03

Chemistry, Biological Activities, and Uses of Basil Seed Gum, soluble dietary fiber, viscosity, and sticking temperature are all physical parameters that have been reported. The qualities of emulsification action, sticky properties, foaming stability, gel formation, viscosity, surface-active activity, and high stabilization demonstrate their usefulness in th

只看該作者 · 發(fā)表于 2025-3-23 02:25:48

只看該作者 · 發(fā)表于 2025-3-23 08:34:14

		自動(dòng)登錄	找回密碼
密碼			To register

關(guān)于派博傳思			派博傳思旗下網(wǎng)站			友情鏈接
派博傳思介紹	公司地理位置	論文服務(wù)流程	影響因子官網(wǎng)	吾愛(ài)論文網(wǎng)	大講堂	北京大學(xué)	Oxford Uni.	Harvard Uni.
發(fā)展歷史沿革	期刊點(diǎn)評(píng)	投稿經(jīng)驗(yàn)總結(jié)	SCIENCEGARD	IMPACTFACTOR	派博系數(shù)	清華大學(xué)	Yale Uni.	Stanford Uni.
\|Archiver\|手機(jī)版\|小黑屋\| 派博傳思國(guó)際 ( 京公網(wǎng)安備110108008328) GMT+8, 2025-10-13 22:45
Copyright © 2001-2015 派博傳思京公網(wǎng)安備110108008328 版權(quán)所有 All rights reserved