“Green labelled” pectins with gelling and emulsifying properties can be extracted by enzymatic way from unexploited sources

Published 2009 View Full Article

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Title
“Green labelled” pectins with gelling and emulsifying properties can be extracted by enzymatic way from unexploited sources
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 23, Issue 8, Pages 2468-2477
Publisher
Elsevier BV
Online
2009-08-07
DOI
10.1016/j.foodhyd.2009.07.010

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