Published in
Elsevier, Food Hydrocolloids, (60), p. 161-169, 2016
DOI: 10.1016/j.foodhyd.2016.03.025
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Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin
Journal article published in 2016 by
Xiao-Yan Peng,
Tai-Hua Mu,
Miao Zhang,
Hong-Nan Sun,
Jing-Wang Chen,
Ming Yu
This paper was not found in any repository, but could be made available legally by the author.
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