Effects of polysaccharides and protein on rheological properties of a baobab-based sauce
Plant-based sustainable and nutritional food are a recent, growing trend setting out new opportunities for operators in the food value chain to ensure and reduce emissions from the global food production. Baobab (Adansonia digitata L.) fruit pulp, approved as a novel food, is rich in dietary fibr...
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| Format: | Second cycle, A2E |
| Language: | Swedish Inglés |
| Published: |
2022
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| Online Access: | https://stud.epsilon.slu.se/17530/ |
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