Rheological Changes During Gelation of High-Methoxyl Pectin/Fructose Dispersions: Effect of Temperature and Aging

✍ Scribed by M.A. RAO; J. P. VAN BUREN; H. J. COOLEY

• Book ID: 108818840
• Publisher: Institute of Food Technologists
• Year: 1993
• Tongue: English
• Weight: 472 KB
• Volume: 58
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1993.tb03237.x