Gelling properties and interaction analysis of fish...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 7

Gelling properties and interaction analysis of fish gelatin–low-methoxyl pectin system with different concentrations of Ca2+

Huang, Sheng, Tu, Zong-cai, Sha, Xiao-mei, Wang, Hui, Hu, Yue-ming, Hu, Zi-zi
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Journal:
LWT
DOI:
10.1016/j.lwt.2020.109826
Date:
July, 2020
File:
PDF, 739 KB
2020
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