Low methoxyl pectin gelation under alkaline conditions and its rheological properties: Using NaOH as a pH regulator

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Title
Low methoxyl pectin gelation under alkaline conditions and its rheological properties: Using NaOH as a pH regulator
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 79, Issue -, Pages 560-571
Publisher
Elsevier BV
Online
2017-12-09
DOI
10.1016/j.foodhyd.2017.12.006

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