EFFECT OF CHEMICAL COMPOSITION ON COMPRESSIVE MECHANICAL-PROPERTIES OF LOW ESTER PECTIN GELS

被引：18

作者：

KIM, WJ ^{[1
]}

RAO, VNM ^{[1
]}

SMIT, CJB ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30602

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02357.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：572 / 575

页数：4

共 15 条

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BLACK, SA ;

SMIT, CJB .

[2]

BLACK SA, 1970, THESIS U GEORGIA

[3]

CHRISTENSEN PE, 1954, FOOD RES, V19, P163

[4]

DOESBURG JJ, 1965, COMMUNICATION

[5]

HILLS CH, 1942, P I FOOD TECHNOL, P47

[6]

JOSEPH GH, 1949, FOOD TECHNOL-CHICAGO, V3, P85

[7]

JOSEPH GH, 1955, ADV CHEM, V12, P49

[8]

KERTESZ ZI, 1951, PECTIC SUBSTANCES

[9]

KIM WJ, 1976, THESIS U GEORGIA

[10] RHEOLOGICAL PROPERTIES OF PECTATE GELS [J].

MITCHELL, JR ;

BLANSHARD, JMV .