DEVELOPMENT AND CHARACTERIZATION OF AN APPLE CELLULOSE GEL

被引：7

作者：

WALTER, RH

RAO, MA

VANBUREN, JP

SHERMAN, RM

KENNY, JF

机构：

[1] NEW YORK STATE AGR EXPT STN, DEPT FOOD SCI, GENEVA, NY 14456 USA

[2] NEW YORK STATE AGR EXPT STN, DEPT FOOD SCI, GENEVA, NY 14456 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01260.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：241 / 243

页数：3

共 22 条

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[2]

BRODKEY RS, 1967, PHENOMENA FLUID MOTI, P423

[3]

CHANG HM, 1971, LIGNINS, P457

[4]

DOREE C, 1947, METHODS CELLULOSE CH, P87

[5] SPECTROPHOTOMETRIC DETERMINATION OF CARBOXYL IN CELLULOSE [J].

FORZIATI, FH ;

ROWEN, JW ;

PLYLER, EK .

JOURNAL OF RESEARCH OF THE NATIONAL BUREAU OF STANDARDS, 1951, 46 (04) :288-291

[6]

GLICKSMAN M, 1969, GUM TECHNOLOGY FOOD, P45

[7]

HERGERT H, 1971, LIGNINS OCCURRENCE F, P272

[8]

HUEHN WG, 1975, 3RD NAT APPL C, P16

[9]

KRUMEL KL, 1976, FOOD TECHNOL-CHICAGO, V30, P36

[10]

KRUMEL KL, 1975, FOOD TECHNOL-CHICAGO, V29, P36