CARBOHYDRATES: STRUCTURAL POLYSACCHARIDES, PECTINS, AND GUMS-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

CARBOHYDRATES: STRUCTURAL POLYSACCHARIDES, PECTINS, AND GUMS

Published:1991 Issue: Volume: Page:79-115
ISSN:
Container-title:Functional Properties of Food Components
language:
Short-container-title:

Author:

Pomeranz Yeshajahu

Publisher

Elsevier

Reference52 articles.

1. Properties of mixed and filled-type dairy gels;Aguilera;J. Food Sci.,1989

2. Water-soluble food gums and their role in product development;Anderson;Cereal Foods World,1988

3. The role of pectin in citrus quality and nutrition;Baker;ACS Symp. Ser.,1981

4. Food Chemistry.;Belitz,1986

Cited by 2 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. Influence of preparation and storage conditions on texture of xanthan–starch mixtures;Journal of Food Engineering;2002-06

2. Effect of Sucrose on Physical Properties of Alginate Dispersed Aqueous Systems.;Food Science and Technology Research;1999

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP