Rheology and structure development during gelation of low-methoxyl pectin gels: the effect of sucrose

By J.-T. Fu, M. A. Rao. 2001

137 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/dafd6298a47d879974dd92e77dc166707aff5526