Rheological Characteristics of Pectin and Sodium Carboxymethyl Cellulose-Reference-Cited by-同舟云学术

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Rheological Characteristics of Pectin and Sodium Carboxymethyl Cellulose

Published:1983 Issue:4 Volume:35 Page:133-139
ISSN:0038-9056
Container-title:Starch - Stärke
language:de
Short-container-title:Starch/Stärke

Author:

Foda Y. H.,Allah M. A. Abd,Ahmed A. K.,El-Minyawi M. A.,El-Gedaily A. A.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference18 articles.

1. : Food Science. John Wiley and Sons Inc., New York (USA) 1970.

2. On the Viscosity of Diluted Solution of Sodium Carboxymethylcellulose, and the Examination of Viscometer for it.

3. WATER-SOLUBLE CELLULOSE DERIVATIVES: Factors affecting the Viscosity of Aqueous Dispersions. Part II

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Process development and simulation of pectin extraction from orange peels;Food and Bioproducts Processing;2015-10

2. Fractionation and Reconstitution Experiments Provide Insight into the Role of Gluten and Starch Interactions in Pasta Quality;Journal of Agricultural and Food Chemistry;2000-08-09

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