THE EFFECT OF DEMETHYLATION PROCEDURES ON THE QUALITY OF LOW-ESTER PECTINS USED IN DESSERT GELS-Reference-Cited by-同舟云学术

THE EFFECT OF DEMETHYLATION PROCEDURES ON THE QUALITY OF LOW-ESTER PECTINS USED IN DESSERT GELS

Published:1972-09 Issue:5 Volume:37 Page:730-732
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BLACK SHARON A.,SMIT C. J. B.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1972.tb02737.x/fullpdf

Reference17 articles.

1. E.F. Bryant (Ass. California Fruit Growers Exchange ). 1959 . Acid amides of pectinic acid and process for their preparation. U.S. Patent 2.480.710.

2. W. Heri, 1962 . Chromatographische Fraktionierung van Pektinstoffen an Diaethylamino-aethyl-Cellulose . Ph.D. thesis , Eidgenoessischen Technischen Hochschule, Zurich.

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