Rheological characterization of okra pectins
By V. Kontogiorgos, I. Margelou, N. Georgiadis, C. Ritzoulis. 2012
143 citations recorded by the source corpus.
Subfields: Food Science, Plant Science, Soil Science
View Paper: https://www.semanticscholar.org/paper/cc130684998bf43eb97532677956f5cf54008f38
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In Food Science
In Plant Science
Citations in the corpus
- Quantifying the consistency and rheology of liquid foods using fractional calculus (2017, background): “4MDa, and consists primarily of galactose, rhamnose, and galacturonic acid [43].”