Structure formation in sugar containing pectin gels - Influence of gel composition and cooling rate on the gelation of non-amidated and amidated low-methoxylated pectin
Kastner, H., Einhorn-Stoll, U., Drusch, S.Volume:
73
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2017.06.023
Date:
December, 2017
File:
PDF, 416 KB
english, 2017