Rheological properties of laccase-induced sugar beet pectin gels

Author: Kuuva T.   Lantto R.   Reinikainen T.   Buchert J.   Autio K.  

Publisher: Elsevier

ISSN: 0268-005X

Source: Food Hydrocolloids, Vol.17, Iss.5, 2003-09, pp. : 679-684

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract