HYDROPHOBIC INTERACTION IN THE GELATION OF HIGH METHOXYL PECTINS

被引：223

作者：

OAKENFULL, D

SCOTT, A

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb10401.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：1093 / 1098

页数：6

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