Rheological behavior of high methoxyl pectin from the pulp of tamarillo fruit (Solanum betaceum) - Concepedia

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Rheological behavior of high methoxyl pectin from the pulp of tamarillo fruit (Solanum betaceum)

58

Citations

33

References

2015

Year

Geórgia Erdmann do Nascimento, Fernanda Fogagnoli Simas, Marcello Iacomini, Philip A.J. Gorin, Lucimara M.C. Cordeiro

Carbohydrate Polymers

Food ChemistryBiomanufacturingEngineeringTamarillo FruitFood BiophysicsBiochemical EngineeringHigh Methoxyl PectinRheologyPolysaccharideRheological BehaviorRipening

References

	Year	Citations

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