Mathematical model of Ca2+ concentration, pH, pectin concentration and soluble solids (sucrose) on the gelation of low methoxyl pectin

Mathematical model of Ca2+ concentration, pH, pectin concentration and soluble solids (sucrose) on the gelation of low methoxyl pectin

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 66, May 2017, Pages 37-48

Wanyou Han, Yonghong Meng, Chingyuan Hu, Guiru Dong, Yuling Qu, Hong Deng, Yurong Guo,