Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity
Kim, Yang, Kim, Young-Suk, Yoo, Sang-Ho, Kim, Kwang-OkVolume:
145
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.09.003
Date:
February, 2014
File:
PDF, 291 KB
english, 2014