The mechanism of pectin jelly formation with respect topH conditions, with particular reference to setting temperature phenomena
- 1 October 1950
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 1 (10) , 307-311
- https://doi.org/10.1002/jsfa.2740011005
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- The setting temperature of pectin jelliesJournal of the Science of Food and Agriculture, 1950
- The quantitative basis of pectin jelly formation in relation to pH conditionsBiochemical Journal, 1940
- Effect of Calcium Chloride on Acid-Sugar-Pectin GelsIndustrial & Engineering Chemistry, 1924