Structural characterization, degree of esterification and some gelling properties of Krueo Ma Noy (Cissampelos pareira) pectin

By J. Singthong, S. Cui, S. Ningsanond, H. Goff. 2004

256 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/f48070509abe474155e370874bd49aa13e55b538