Stress‐Strain and Creep Relationships of Pectin Gels
- 1 May 1966
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 31 (3), 373-380
- https://doi.org/10.1111/j.1365-2621.1966.tb00508.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Some Structural Aspects of the Gel Formation of Pectins and Related PolysaccharidesPublished by American Chemical Society (ACS) ,1960
- Factors Influencing Gelation with PectinPublished by American Chemical Society (ACS) ,1954
- METHODS OF GRADING PECTIN IN RELATION TO THE MOLECULAR WEIGHT (INTRINSIC VISCOSITY) OF PECTINaJournal of Food Science, 1954
- The setting temperature of pectin jelliesJournal of the Science of Food and Agriculture, 1950
- Contribution to the study of the rheological properties of pectin jelliesJournal of the Society of Chemical Industry, 1947