EFFECT OF CHEMICAL COMPOSITION ON COMPRESSIVE MECHANICAL PROPERTIES OF LOW ESTER PECTIN GELS
- 1 March 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (2), 572-575
- https://doi.org/10.1111/j.1365-2621.1978.tb02357.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- RHEOLOGICAL PROPERTIES OF PECTATE GELSJournal of Texture Studies, 1976
- THE GRADING OF LOW‐ESTER PECTIN FOR USE IN DESSERT GELSJournal of Food Science, 1972
- Properties of Pectin Fractions Separated on Diethylaminoethyl‐cellulose ColumnsJournal of Food Science, 1967
- Pectic Substances in the Food IndustriesPublished by American Chemical Society (ACS) ,1955
- METHODS OF GRADING PECTIN IN RELATION TO THE MOLECULAR WEIGHT (INTRINSIC VISCOSITY) OF PECTINaJournal of Food Science, 1954