Effect of Non-Thermal Ultrasound on Inulin from Jerusalem Artichoke and Its Application in Dairy Industry | Zendy

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Effect of Non-Thermal Ultrasound on Inulin from Jerusalem Artichoke and Its Application in Dairy Industry

Author(s) -

Hengguang Xu

Publication year - 2018

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.22215/etd/2018-13248

Subject(s) - inulin , ultrasound , food science , jerusalem artichoke , linear relationship , microstructure , chemistry , materials science , medicine , mathematics , crystallography , radiology , statistics

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