EFFECT OF SUGARS ON VISCOSITY OF PECTIN SOLUTIONS .I. COMPARISON OF CORN SIRUP WITH SUCROSE SOLUTIONS

被引：26

作者：

CHEN, TS

JOSLYN, MA

机构：

来源：

关键词：

D O I：

10.1016/0021-9797(67)90184-1

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

引用

页码：399 / &

共 49 条

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