The influence of sucrose and sorbitol on gel-sol transition of low-methoxyl pectin+Ca 2+ gels

Author: Fu J.-T.   Rao M.A.  

Publisher: Elsevier

ISSN: 0268-005X

Source: Food Hydrocolloids, Vol.13, Iss.5, 1999-09, pp. : 371-380

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Abstract