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Rheological Behavior of Pectin Gels Obtained from Araçá ( P..:
Sarah da Costa Amaral
;
Denis Christophe D. Roux
;
François Caton
...
https://www.mdpi.com/2073-4360/14/16/3285. , 2022
Link:
https://doi.org/10.3390/polym14163285
RT Journal T1
Rheological Behavior of Pectin Gels Obtained from Araçá ( Psidium cattleianum Sabine) Fruits: Influence of DM, Pectin and Calcium Concentrations
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:2b2be971a3a54940994391aa6fd1c751&Exemplar=1&LAN=DE A1 Sarah da Costa Amaral A1 Denis Christophe D. Roux A1 François Caton A1 Marguerite Rinaudo A1 Shayla Fernanda Barbieri A1 Joana Léa Meira Silveira PB MDPI AG YR 2022 K1 Araçá pectin K1 de-esterification K1 SEC characterization K1 calcium gelation K1 rheology K1 Organic chemistry K1 QD241-441 JF https://www.mdpi.com/2073-4360/14/16/3285 LK http://dx.doi.org/https://doi.org/10.3390/polym14163285 DO https://doi.org/10.3390/polym14163285 SF ELIB - SuUB Bremen
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