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Characterization of partial acid hydrolysates of citrus pectin for their pasting, rheological and thermal properties
Pectin was subjected to acid hydrolysis with hydrochloric acid for 30 and 60 min to prepare partial hydrolysates (PH30 and PH 60). The influence of acid hydrolysis on the physico-chemical and functional properties were assessed for their potential applications in foods. Acid hydrolysis significantly...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7270314/ https://ncbi.nlm.nih.gov/pubmed/32549618 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04304-w |
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