Ester Content and Jelly pH Influences on the Grade of Pectins
- 1 May 1968
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 33 (3) , 262-264
- https://doi.org/10.1111/j.1365-2621.1968.tb01363.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Properties of Pectin Fractions Separated on Diethylaminoethyl‐cellulose ColumnsJournal of Food Science, 1967
- SETTING TIME AND SETTING TEMPERATURE OF PECTIN JELLIESJournal of Food Science, 1960