Macromolecular structural features of fruit pectins and their relation to gel strength
- 1 May 1991
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 5 (1-2) , 101-104
- https://doi.org/10.1016/s0268-005x(09)80292-0
Abstract
No abstract availableKeywords
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