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

出版年份 2018 全文链接

标题

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

作者

关键词

-

出版物

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 93, Issue -, Pages 124-130

出版商

Elsevier BV

发表日期

2018-03-18

DOI

10.1016/j.lwt.2018.03.037

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