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Journal description
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Details for article 3 of 12 found articles
| Title: |
Effect of Molecular Weight Reduction, Acetylation and Esterification on the Emulsification Properties of Citrus Pectin |
| Author: |
Schmidt, U. S. Koch, L. Rentschler, C. Kurz, T. Endreß, H. U. Schuchmann, H. P. |
| Appeared in: |
Food biophysics |
| Paging: | Volume 10 (2014) nr. 2 pages 217-227 |
| Year: |
2014 |
| Contents: | |
| Publisher: |
Springer US, New York |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 3 of 12 found articles
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