RHEOLOGICAL CHARACTERIZATION OF LOW-METHOXYL PECTIN GEL BY NORMAL CREEP AND RELAXATION-Reference-Cited by-同舟云学术

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RHEOLOGICAL CHARACTERIZATION OF LOW-METHOXYL PECTIN GEL BY NORMAL CREEP AND RELAXATION

Published:1980-09 Issue:3 Volume:11 Page:271-290
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

GROSS M. O.,RAO V. N. M.,SMIT C. J. B.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1980.tb00326.x/fullpdf

Reference31 articles.

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

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