RHEOLOGICAL PROPERTIES AND CONFORMATION OF TOMATO PASTE PECTINS, CITRUS AND APPLE PECTINS

被引：96

作者：

CHOU, TD

KOKINI, JL

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb05900.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1658 / 1664

页数：7

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