Effects of sucrose on the structure formation in high-methoxyl apple pectin systems without acidifier

Published 2020 View Full Article

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Title
Effects of sucrose on the structure formation in high-methoxyl apple pectin systems without acidifier
Authors
Keywords
High-methoxyl pectin, Apple, Sucrose, Rheological properties, Thixotropy, Structure formation
Journal
FOOD HYDROCOLLOIDS
Volume 105, Issue -, Pages 105783
Publisher
Elsevier BV
Online
2020-02-18
DOI
10.1016/j.foodhyd.2020.105783

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