“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
Released on J-STAGE: November 20, 2021 |
Volume 68
Issue 4
Pages 77-87
Ken Tokuyasu, Kenji Yamagishi, Junko Matsuki, Daisuke Nei, Tomoko Sasaki, Masakazu Ike
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