Mathematical model of Ca 2+ concentration, pH, pectin concentration and soluble solids (sucrose) on the gelation of low methoxyl pectin

出版年份 2017 全文链接

标题

作者

关键词

Low methoxyl pectin, Mathematical model of gel, Gel strength, Rheological property

出版物

Volume 66, Issue -, Pages 37-48

出版商

Elsevier BV

发表日期

2016-12-18

DOI

10.1016/j.foodhyd.2016.12.011

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