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The effect of sugars on viscosity of pectin solutions: II. Comparison of dextrose, maltose, and dextrins

✍ Scribed by Tung-Shan Chen; M.A Joslyn

Publisher: Elsevier Science
Year: 1967
Tongue: English
Weight: 551 KB
Volume: 25
Category: Article
ISSN: 0021-9797
DOI: 10.1016/0021-9797(67)90040-9

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