Structure formation in sugar containing pectin gels – Influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin

✍ Scribed by Kastner, H.; Kern, K.; Wilde, R.; Berthold, A.; Einhorn-Stoll, U.; Drusch, S.

• Book ID: 121220619
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 461 KB
• Volume: 144
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2013.06.127