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Effects of pH and DMSO content on the thermal and rheological properties of high methoxyl pectin-water gels

✍ Scribed by M. Watase; K. Nishinari

Publisher: Elsevier Science
Year: 1993
Tongue: English
Weight: 476 KB
Volume: 20
Category: Article
ISSN: 0144-8617
DOI: 10.1016/0144-8617(93)90148-w

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