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General Analytical Schemes for the Characterization of Pectin-Based Edible Gelled Systems
Pectin-based gelled systems have gained increasing attention for the design of newly developed food products. For this reason, the characterization of such formulas is a necessity in order to present scientific data and to introduce an appropriate finished product to the industry. Various analytical...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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The Scientific World Journal
2012
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3354751/ https://www.ncbi.nlm.nih.gov/pubmed/22645484 http://dx.doi.org/10.1100/2012/967407 |