Influence of pH, Ca concentration, temperature and...

Influence of pH, Ca concentration, temperature and amidation on the gelation of low methoxyl pectin

Didier Lootens, François Capel, Dominique Durand, Taco Nicolai, Patrick Boulenguer, Virginie Langendorff
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Volume:
17
Year:
2003
Language:
english
Pages:
8
DOI:
10.1016/s0268-005x(02)00056-5
File:
PDF, 239 KB
english, 2003
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