The effects of MgSO4, d-glucono-δ-lactone (GDL), sucrose, and urea on gelation properties of pectic polysaccharide from soy hull

✍ Scribed by Liu, He; Guo, Xiaofei; Li, Jun; Zhu, Danshi; Li, Jianrong

• Book ID: 122474780
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 511 KB
• Volume: 31
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2012.10.013