Improvement of the gelation properties of sugarbeet pectin following treatment with an enzyme preparation derived from Aspergillus niger — Comparison with a chemical modification - Concepedia

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Improvement of the gelation properties of sugarbeet pectin following treatment with an enzyme preparation derived from Aspergillus niger — Comparison with a chemical modification

52

Citations

11

References

1990

Year

Jennifer A. Matthew, Steven J. Howson, Michael J. Keenan, P.S. Belton

Carbohydrate Polymers

Food ChemistryEngineeringBiochemistryBiochemical EngineeringBiotechnologyChemical ModificationGelation PropertiesPolysaccharideEnzymatic ModificationSugarbeet PectinBiomolecular Engineering

References

	Year	Citations

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