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1von: Arora, Divya2019, Springer International Publishing
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2
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3
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4von: Anderson, Jon P.[2022], Princeton University Press
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5von: Beaudevin, Claire[2022], Rutgers University Press
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6von: Dye, Christopher[2015], Course Book, Princeton University Press
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7Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processingvon: Xie, Jianhua2023, MDPI - Multidisciplinary Digital Publishing Institute