WINNING OF PECTIN FROM POTATO PULP AND ITS POSSIBLE IMPORTANCE FOR POTATO STARCH INDUSTRY

被引：6

作者：

ABOUSTEIT, O ^{[1
]}

KEMPF, W ^{[1
]}

机构：

[1] BUNDES FORSCH ANSTALT GETREIDEVERARBEITUNG,STARKE ABT,SCHUTZENBERG 12,4930 DETMOLD 1,FED REP GER

来源：

STARKE | 1974年 / 26卷 / 12期

关键词：

D O I：

10.1002/star.19740261205

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：417 / 421

页数：5

共 16 条

[1]

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[2]

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[3]

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[4]

BRACONNOT MH, 1944, J AM CHEM SOC, V22, P105

[5]

BRACONNOT MH, 1824, ANN CHIM, V27, P173

[6]

DEITERS HC, 1974, BERICHT LAGE STARKE, V22, P2

[7]

HEYNS K, 1971, ORGANISCHE TECHNOLOG, V3, P600

[8]

JOSEPH GH, 1948, ADV FOOD RESEARCH, V1, P396

[9] Measuring the gelling strength of fruit pectin. [J].

Luers, H ;

Lochmuller, K .

KOLLOID-ZEITSCHRIFT, 1927, 42 (02) :154-163

[10] DETERMINATION OF PECTIC SUBSTANCES BY PAPER CHROMATOGRAPHY [J].

MCCREADY, RM ;

GEE, M .