Rheological surface properties of commercial citrus pectins at different pH and concentration

Published 2018 View Full Article

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Title
Rheological surface properties of commercial citrus pectins at different pH and concentration
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 93, Issue -, Pages 124-130
Publisher
Elsevier BV
Online
2018-03-18
DOI
10.1016/j.lwt.2018.03.037

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