
Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin
Keywords: خواص رئولوژیکی; Sugar beet pectin; High hydrostatic pressure; Rheological properties; StructureWater (PubChem CID: 962); Sodium hydroxide (PubChem CID: 14798); Hydrochloric acid (PubChem CID: 313); Ethanol (PubChem CID: 702); Galacturonic acid (PubChem CID: 439215); Glyc