Struktur und Eigenschaften komplexer Gele aus Gelatine und Pektin
- 1 January 1976
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 20 (3) , 321-328
- https://doi.org/10.1002/food.19760200313
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Untersuchung der Wechselwirkung von Eiweißen mit Polysacchariden im WassermediumColloid and Polymer Science, 1972
- THE GRADING OF LOW‐ESTER PECTIN FOR USE IN DESSERT GELSJournal of Food Science, 1972
- The ultra-violet spectrophotometric determination of sugars and uronic acidsThe Analyst, 1958
- DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTIONJournal of Biological Chemistry, 1949