UBER DIE VISKOSITAT WASSRIGER LOSUNGEN VON PEKTINSTOFFEN, BESONDERS VON NATRIUMPEKTATEN

被引：20

作者：

DEUEL, H

WEBER, F

机构：

来源：

关键词：

D O I：

10.1002/hlca.194502801155

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

引用

页码：1089 / 1110

页数：22

共 127 条

[1] STRUCTURE OF ALGINIC ACID
ASTBURY, WT
[J]. NATURE, 1945, 155 (3944) : 667 - 668
[2] BAKER, 1937, DELAWARE AGR EXP STA, V207, P26
[3] BAKER, 1936, IND ENG CHEM, V28, P373
[4] BAKER, 1935, FOOD IND, V7, P170
[5] BAKER, 1934, FOOD IND, V6, P305
[6] BAKER, 1935, IND ENG CHEM, V27, P92
[7] Baker G. L., 1941, FOOD INDNST, V13, P45
[8] Viscosity of apple pectin - Effect of commercial diastatic enzymes at 40 degrees C
Baker, GL
Kneeland, R
[J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1935, 27 : 92 - 94
[9] Jelly strength of pectin jells
Baker, GL
[J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1926, 18 : 89 - 93
[10] BAKER GL, 1939, DELAWARE AGR EXP STA, V216, P1