Please use this identifier to cite or link to this item: http://dx.doi.org/10.14279/depositonce-9765
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Main Title: New Parameters for the Examination of the Pectin Gelation Process
Author(s): Kastner, Hanna
Einhorn-Stoll, Ulrike
Senge, Bernhard
Type: Book Part
Is Part Of: 10.14279/depositonce-8615
Language Code: en
URI: https://depositonce.tu-berlin.de/handle/11303/10869
http://dx.doi.org/10.14279/depositonce-9765
Issue Date: 9-Mar-2012
Date Available: 2-Mar-2020
DDC Class: 664 Lebensmitteltechnologie
Subject(s): pectins
gelation
initial structuring temperature
IST
critical structuring temperature
CST
pectin manufacturing process
License: http://rightsstatements.org/vocab/InC/1.0/
Book Title: Gums and Stabilisers for the Food Industry 16
Editor: Williams, Peter A.
Phillips, Glyn O.
Publisher: Royal Society of Chemistry
Publisher Place: Cambridge
Publisher DOI: 10.1039/9781849734554-00191
Page Start: 191
Page End: 197
ISBN: 978-1-84973-358-8
978-1-84973-455-4
Appears in Collections:FG Lebensmitteltechnologie und -materialwissenschaften » Publications

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