Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6988739 | Food Hydrocolloids | 2014 | 11 Pages |
Abstract
Reduction of the degree of methoxylation of commercial pectins during storage at 60 °C and 80% humidity for 14 days. The line at 50% DM is the border of high and low methoxylated pectins.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
U. Einhorn-Stoll, H. Kastner, S. Drusch,