FORMULATION AND CHARACTERISTICS OF LOW-ESTER GELS FROM SUNFLOWER PECTIN-Reference-Cited by-同舟云学术

FORMULATION AND CHARACTERISTICS OF LOW-ESTER GELS FROM SUNFLOWER PECTIN

Published:1978-05 Issue:3 Volume:43 Page:746-749
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

KIM W. J.,SOSULSKI F.,CAMPBELL S. J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02408.x/fullpdf

Reference17 articles.

1. CARBOHYDRATES OF SUNFLOWER HEADS

2. THE GRADING OF LOW-ESTER PECTIN FOR USE IN DESSERT GELS

3. CHARACTERISTICS OF PECTINS ISOLATED FROM SOFT AND FIRM FLESHED PEACH VARIETIES

4. J.J. Doesburg, 1965 . Pectin substances in fresh and preserved fruits and vegetables . Inst. for Research on Storage and Processing of Horticultural Produce. I.B.V.T. Communication No. 25, Wageningen, The Netherlands.

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