Article Versions Notes

Jiang G, Ameer K, Ramachandraiah K, Feng X, Jin X, Tan Q, Huang X. Comparison of Structural, Physicochemical, and Functional Properties of Blueberry Residue Dietary Fiber Extracted by Wet Ball Milling and Cross-Linking Methods. Foods. 2025; 14(7):1196. https://doi.org/10.3390/foods14071196

Jiang, Guihun, Kashif Ameer, Karna Ramachandraiah, Xiaoyu Feng, Xiaolu Jin, Qiaolin Tan, and Xianfeng Huang. 2025. "Comparison of Structural, Physicochemical, and Functional Properties of Blueberry Residue Dietary Fiber Extracted by Wet Ball Milling and Cross-Linking Methods" Foods 14, no. 7: 1196. https://doi.org/10.3390/foods14071196

Jiang, G., Ameer, K., Ramachandraiah, K., Feng, X., Jin, X., Tan, Q., & Huang, X. (2025). Comparison of Structural, Physicochemical, and Functional Properties of Blueberry Residue Dietary Fiber Extracted by Wet Ball Milling and Cross-Linking Methods. Foods, 14(7), 1196. https://doi.org/10.3390/foods14071196