Pectin-water interactions in foods – From powder to gel - Peeref

标题

Pectin-water interactions in foods – From powder to gel

作者

关键词

-

出版物

FOOD HYDROCOLLOIDS

Volume 78, Issue -, Pages 109-119

出版商

Elsevier BV

发表日期

2017-05-25

DOI

10.1016/j.foodhyd.2017.05.029

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Protocol

Reagent

Reprint

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