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How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?

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dc.contributor.authorRostamabadi, Hadis
dc.contributor.authorCan Karaca, Asli
dc.contributor.authorNowacka, Małgorzata
dc.contributor.authorMulla, Mehrajfatema Z.
dc.contributor.authorAl-attar, Hasan
dc.contributor.authorRathnakumar, Kaavya
dc.contributor.authorGultekin Subasi, Busra
dc.contributor.authorSehrawat, Rachna
dc.contributor.authorKheto, Ankan
dc.contributor.authorFalsafi, Seid Reza
dc.date.accessioned2026-01-24T12:18:42Z
dc.date.issued2023-04-01
dc.description.urihttps://doi.org/10.1016/j.foodhyd.2022.108375
dc.identifier.doi10.1016/j.foodhyd.2022.108375
dc.identifier.issn0268-005X
dc.identifier.openairedoi_________::caa34470dc4beddb48882b00f9fbad10
dc.identifier.orcid0000-0002-5841-3559
dc.identifier.orcid0000-0002-5304-3157
dc.identifier.orcid0000-0003-1516-8941
dc.identifier.orcid0000-0002-5056-4459
dc.identifier.startpage108375
dc.identifier.urihttps://hdl.handle.net/11527/31851
dc.identifier.volume137
dc.language.isoeng
dc.publisherElsevier BV
dc.relation.ispartofFood Hydrocolloids
dc.rightsCLOSED
dc.titleHow high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides?
dc.typeArticle
dspace.entity.typePublication

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