Effects of fruit pulp and sucrose on the compression response of different polysaccharides gel systems-Reference-Cited by-同舟云学术

Effects of fruit pulp and sucrose on the compression response of different polysaccharides gel systems

Published:1992-01 Issue:1 Volume:17 Page:11-17
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Fiszman S.M.,Durán L.

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference20 articles.

1. Sinéresis de los geles de agar y de kappa carragenato. Influencia de la adición de gomas de garrofín y de guar;Baidón;Rev. Agroquím. Tecnol. Aliment.,1987

2. Interactions in protein/polysaccharide/calcium gels;Bernal;J. Fd. Sci.,1987

3. Interactions in protein/polysaccharide/calcium gels;Bernal;J. Fd. Sci.,1987

4. Collaborative compression tests on gels;Durán,1987

5. The viscosity of dilute solutions of guar and locust bean gum with and without added sugar;Elfak;J. Sci. Fd. Agric.,1977

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