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Modification of coffee coproducts by-products by dynamic high pressure, acetylation and hydrolysis by cellulase: A potential functional and sustainable food ingredient

Food ChemistryDynamic High PressureEngineeringBiochemistryCoffee Coproducts By-productsBiochemical EngineeringBiotechnologyPotential FunctionalMetabolic EngineeringPolysaccharideFood EngineeringFood ProcessingHemicelluloseFood TechnologyBiomolecular EngineeringHealth Sciences