| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10151776 | Food Hydrocolloids | 2019 | 12 Pages |
Abstract
Different degradation reactions of pectin powder are possible during storage in a climate chamber at 60 °C and 80% humidity. They partly compete for water or form brown reaction products.157
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Ulrike Einhorn-Stoll, Hanna Kastner, Alexandra Urbisch, Lothar W. Kroh, Stephan Drusch,