Kaur, G. Et Al. 2024. Innovative approaches to pectin processing: Enhancing techno-functional properties for applications in food and beyond. Bioactive Carbohydrates and Dietary Fibre , vol.32 .

Kaur, G., Khan, Z. S., TOKER, Ö. S., Bhat, M. S., Basyigit, B., Kurt, A., ... Rustagi, S.(2024). Innovative approaches to pectin processing: Enhancing techno-functional properties for applications in food and beyond. Bioactive Carbohydrates and Dietary Fibre , vol.32.

Kaur, Gurjeet Et Al. "Innovative approaches to pectin processing: Enhancing techno-functional properties for applications in food and beyond," Bioactive Carbohydrates and Dietary Fibre , vol.32, 2024

Kaur, Gurjeet Et Al. "Innovative approaches to pectin processing: Enhancing techno-functional properties for applications in food and beyond." Bioactive Carbohydrates and Dietary Fibre , vol.32, 2024

Kaur, G. Et Al. (2024) . "Innovative approaches to pectin processing: Enhancing techno-functional properties for applications in food and beyond." Bioactive Carbohydrates and Dietary Fibre , vol.32.

@article{article, author={Gurjeet Kaur Et Al. }, title={Innovative approaches to pectin processing: Enhancing techno-functional properties for applications in food and beyond}, journal={Bioactive Carbohydrates and Dietary Fibre}, year=2024}