Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels

By Vasiliki Evageliou, R. K. Richardson, E. Morris. 2000

156 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/40c688fae0c85a2029707e2954472ebdc423a89b