High-Polymer Pectins and Their Deesterification-Reference-Cited by-同舟云学术

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High-Polymer Pectins and Their Deesterification

Published:1948 Issue: Volume: Page:395-427
ISSN:0065-2628
Container-title:Advances in Food Research
language:
Short-container-title:

Author:

Baker George L.

Publisher

Elsevier

Reference130 articles.

1. Pectin Nomenclature Committee Report.;Chem. Eng. News,1944

2. Citrus pectates—properties, manufacture, and uses.;Baier;Ind. Eng. Chem.,1941

3. Extraction and standardization in fruit jelly manufacture.;Baker;Food Manuf.,1937

4. Pectin as aid in freezing fruits.;Baker;Food Inds.,1941

5. Jellied fruit and vegetable sauces, postwar possibilities of lowmethoxyl pectins.;Baker;Food Packer,1944

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Pectic Substances and Pectic Enzymes;Advances in Enzymology - and Related Areas of Molecular Biology;2006-11-22

2. Production of a low ester pectin by de-esterification of high ester citrus pectin;Carbohydrate Polymers;1995-01

3. Effect of the extraction temperature on the quality characteristics of pectin extracted from Egyptian Orange Peel;Biological Wastes;1988-01

4. DEMETHYLATION OF PECTIN USING ACID AND AMMONIA;Journal of Food Science;1978-01

5. The Chemistry of Dietary Fiber;Fiber in Human Nutrition;1976

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