Rheological Changes During Gelation of High-Methoxyl Pectin/Fructose Dispersions: Effect of Temperature and Aging
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb03237.x/fullpdf
Reference19 articles.
1. T.C. Chou, and J. L. Kokini, 1987 . Rheological properties and conforma1658 -1664 .
2. Rheological Properties of High-Methoxyl Pectin and Locust Bean Gum Solutions in Steady Shear
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