Influence of pH, pectin and Ca concentration on gelation properties of low-methoxyl pectin extracted from Cyclea barbata Miers

Influence of pH, pectin and Ca concentration on gelation properties of low-methoxyl pectin extracted from Cyclea barbata Miers

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Structure - Volume 11, January 2017, Pages 16-23

Oni Yuliarti, Amanda Low Sok Hoon, Sin Yee Chong,