Carbohydrate fraction characterisation of functional yogurts containing pectin and pectic oligosaccharides through convolutional networks
Carlos Sabater, Celia Abad-García, Paloma Delgado-Fernández, Nieves Corzo, Antonia Montilla
Topics & Concepts
ChemistryPectinArabinoseFood scienceLactoseRhamnoseXyloseCarbohydrateFermentationGalactosePolysaccharideOligosaccharideLactic acidBiochemistryBacteriaBiologyGeneticsMicrobial Metabolites in Food BiotechnologyPolysaccharides and Plant Cell WallsProbiotics and Fermented Foods