Gelation of pomelo (Citrus maxima) pectin as induced by divalent ions or acidification

出版年份 2015 全文链接

标题

作者

关键词

Pomelo pectin, High methoxy, Divalent ion, Acid gelation, Rheology, Weak gels

出版物

JOURNAL OF FOOD ENGINEERING

Volume 152, Issue -, Pages 17-23

出版商

Elsevier BV

发表日期

2014-12-06

DOI

10.1016/j.jfoodeng.2014.11.024

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