Hydrophobic Interaction in the Gelation of High Methoxyl Pectins
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb10401.x/fullpdf
Reference29 articles.
1. G.E. Ahmed, 1981 . High methoxyl pectins and their use in jam manufacture - a literature survey. BFMIRA Sci. Tech. Survey No. 127.
2. DIELECTRIC CONSTANTS OF SOME ORGANIC SOLVENT-WATER MIXTURES AT VARIOUS TEMPERATURES
3. Increased thermal stability of proteins in the presence of sugars and polyols
4. A. Ben-Nairn, 1980 . "Hydrophobic Interactions ," p.185 . Plenum Press, New York.
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