Influence of Initial pH on Gelation Kinetics of Texturized...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 1997 Vol. 30; Iss. 2

Influence of Initial pH on Gelation Kinetics of Texturized Passion Fruit Pulp

Claire Mouquet, Christian Aymard, Stéphane Guilbert, Gérard Cuvelier, Bernard Launay
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Volume:
30
Year:
1997
Language:
english
Pages:
135
DOI:
10.1006/fstl.1996.0143
File:
PDF, 139 KB
english, 1997
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