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Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification

Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification
chair:

Schmidt, U.S., Schütz, L., Schuchmann, H.P.

place:

Food Hydrocolloids, 62, pp. 288-298
online available

Date: 2017