Publication | Closed Access
The effects of MgSO4, d-glucono-δ-lactone (GDL), sucrose, and urea on gelation properties of pectic polysaccharide from soy hull
49
Citations
25
References
2012
Year
Food ChemistryEngineeringFood BiophysicsBiotechnologyPectic PolysaccharideGelation PropertiesPolysaccharideFood EngineeringSoy HullBiomolecular EngineeringHealth Sciences
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