The effect of high pressure homogenization on pectin:...

Food Hydrocolloids 2015 / 01 Vol. 43

The effect of high pressure homogenization on pectin: Importance of pectin source and pH

Shpigelman, Avi, Kyomugasho, Clare, Christiaens, Stefanie, Van Loey, Ann M., Hendrickx, Marc E.
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Volume:
43
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2014.05.019
Date:
January, 2015
File:
PDF, 1.30 MB
english, 2015
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