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Influence of Chain Length and Polymer Concentration on the Gelation of (Amidated) Low-Methoxyl Pectin Induced by Calcium
Capel, François, Nicolai, Taco, Durand, Dominique, Boulenguer, Patrick, Langendorff, VirginieVolume:
6
Language:
english
Journal:
Biomacromolecules
DOI:
10.1021/bm0501858
Date:
November, 2005
File:
PDF, 131 KB
english, 2005