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المصدر: Food Composition and Analysis ISBN: 9781926895857
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::d7d1705fd6feec8021f59c63ee59e202Test
https://doi.org/10.1201/b16843-3Test -
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المؤلفون: W. Wang, Francisco M. Goycoolea, I. Higuera-Ciapara, Y. López-Franco
مصطلحات موضوعية: chemistry.chemical_classification, Exudate, food.ingredient, Materials science, biology, Tragacanth, Mesquite gum, biology.organism_classification, Polysaccharide, chemistry.chemical_compound, food, chemistry, Arabinogalactan, Botany, medicine, Karaya Gum, Gum arabic, Larch, medicine.symptom
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::94dce34517e6ab760ca25d50c9fea6bbTest
https://doi.org/10.1533/9781845695873.495Test -
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المؤلفون: P.A. Williams, G.O. Phillips, E. Dickinson, C.A. Edwards, A.L. Garcia, R. Armisén, F. Galatas, P. Taggart, J.R. Mitchell, I.J. Haug, K.I. Draget, Alan Imeson, Graham Sworn, W. Wielinga, Hans-Ulrich Endreß, Steen Hoejgaard Christensen, J. O’Regan, M.P. Ennis, D.M. Mulvihill, M. Anton, F. Nau, V. Lechevalier, S. González-Pérez, J.B. Arellano, C. Schmitt, L. Aberkane, C. Sanchez, Saphwan Al-Assaf, V. Amar, Y. López-Franco, I. Higuera-Ciapara, F.M. Goycoolea, Weiping Wang, K. Nishinari, M. Takemasa, K. Yamatoya, M. Shirakawa, H. Zhang, T. Funami, J.K. Park, T. Khan, D.G. Stevenson, G.E. Inglett, M.S. Izydorczyk, H. Maeda, A. Nakamura, J.C.F. Murray, J.Y. Jung, G.R. Krawczyk, A. Venables, D. Tuason, A. Nussinovitch, D. Meyer, J.-P. Blaauwhoed, R.A.A. Muzzarelli, C. Muzzarelli, S. Takigami
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::a60d229200509978b9e08b810c898fc0Test
https://doi.org/10.1016/b978-1-84569-414-2.50035-7Test