“Nata puree,” a novel food material for upgrading vegetable powders, made by bacterial cellulose gel disintegration in the presence of (1,3)(1,4)-β-glucan
2016 ◽
Vol 4
(21)
◽
pp. 3685-3694
◽
2016 ◽
Vol 91
◽
pp. 122-127
◽
Keyword(s):
2020 ◽
Vol 8
(24)
◽
pp. 9017-9026
◽
Keyword(s):
Keyword(s):
2003 ◽
Vol 50
(10)
◽
pp. 474-482
◽
Keyword(s):
2015 ◽
Vol 486
(1-2)
◽
pp. 217-225
◽
Keyword(s):