Oxidative gelation of sugar-beet pectins: use of laccases and hydration properties of the cross-linked pectins

✍ Scribed by V Micard; J.-F Thibault

• Book ID: 108403134
• Publisher: Elsevier Science
• Year: 1999
• Tongue: English
• Weight: 115 KB
• Volume: 39
• Category: Article
• ISSN: 0144-8617
• DOI: 10.1016/s0144-8617(99)00012-0