The influence of extraction pH on the chemical compositions, macromolecular characteristics, and rheological properties of polysaccharide: The case of okra polysaccharide

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ID: 94048
2020
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bai2020thefood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Bai, L.
Journal food hydrocolloids
Year 2020
DOI
10.1016/j.foodhyd.2019.105586
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