Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels
V Evageliou, R.K Richardson, E.R MorrisVolume:
42
Year:
2000
Language:
english
Pages:
15
DOI:
10.1016/s0144-8617(99)00191-5
File:
PDF, 520 KB
english, 2000