Putri, Novita Ika Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization. Food Hydrocolloids.
![[img]](https://repository.unika.ac.id/style/images/fileicons/text.png) |
Text
Full text - Functionalization of pectin-depleted residue.pdf Restricted to Registered users only Download (5MB) |
|
Text
HISTORY OF MANUSCRIPT - Functionalization of pectin-depleted residue.pdf Restricted to Registered users only Download (15MB) |
|
Text
Similarity Check - Functionalization of pectin depleted residue.pdf Restricted to Registered users only Download (3MB) |
|
Text
Peer Review process - Functinalization of pectin-depleted residue.pdf Restricted to Registered users only Download (465kB) |
Official URL: https://doi.org/10.1016/j.foodhyd.2022.107638
| Item Type: | Article |
|---|---|
| Subjects: | 500 Science > 570 Life sciences, biology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Ms Novita Ika Putri |
| Date Deposited: | 25 Nov 2024 22:04 |
| Last Modified: | 25 Nov 2024 22:06 |
| URI: | http://repository.unika.ac.id/id/eprint/36350 |
Actions (login required)
 |
View Item |