Influence of pH, Ca concentration, temperature and amidation on the gelation of low methoxyl pectin

By Didier Lootens, François Capel, D. Durand, T. Nicolai, P. Boulenguer, V. Langendorff. 2003

155 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/b918a34d2181b6afb7a3f2fed4693305aa5928eb