Oxidative gelation of sugar-beet pectins: use of laccases and hydration properties of the cross-linked pectins
- 1 July 1999
- journal article
- Published by Elsevier in Carbohydrate Polymers
- Vol. 39 (3) , 265-273
- https://doi.org/10.1016/s0144-8617(99)00012-0
Abstract
No abstract availableKeywords
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