Effect of Ca2+, Fe2+ and Mg2+ on rheological properties of new food matrix made of modified cell wall polysaccharides from apple

Published 2015 View Full Article

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Title
Effect of Ca2+, Fe2+ and Mg2+ on rheological properties of new food matrix made of modified cell wall polysaccharides from apple
Authors
Keywords
Polysaccharides, Pectins, Food matrix, Rheology, Flow, Thixotropy
Journal
CARBOHYDRATE POLYMERS
Volume 133, Issue -, Pages 547-555
Publisher
Elsevier BV
Online
2015-07-22
DOI
10.1016/j.carbpol.2015.07.046

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