Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels
- 1 July 2000
- journal article
- Published by Elsevier in Carbohydrate Polymers
- Vol. 42 (3), 245-259
- https://doi.org/10.1016/s0144-8617(99)00191-5
Abstract
No abstract availableKeywords
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