Muş Alparslan University Institutional Repository
metadata only
A new trend among plant-based food ingredients in food processing technology: Aquafaba
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- 21 CFR Part 178 — Indirect Food Additives: Adjuvants, Production Aids, and Sanitizers#506781
- Influence of carbohydrate source on xanthone content in root cultures of Gentiana dinarica Beck#280586
- Dados experimentais da caracterização e fermentação da farinha do mesocarpo de babaçu#680105
- EFFECTS OF NATURAL OILS AND SURFACTANTS ON CELLULASE PRODUCTION AND ACTIVITY#208120
- Effect of Microbially Synthesised Surfactin Produced from Potato Industry By-products on Cellulase Activity#341021
Record · ID 406007
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive