Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing.
Xin QiYanjun ZhangHansong YuMingyong XiePublished in: Foods (Basel, Switzerland) (2023)
As food components, polysaccharides, starch, protein, pectin, and fibre are often used in the food industry due to their particular functional properties, as well as their efficient, safe, and green characteristics [...].