New Parameters for the Examination of the Pectin Gelation Process
| dc.contributor.author | Kastner, Hanna | |
| dc.contributor.author | Einhorn-Stoll, Ulrike | |
| dc.contributor.author | Senge, Bernhard | |
| dc.date.accessioned | 2020-03-02T14:14:06Z | |
| dc.date.available | 2020-03-02T14:14:06Z | |
| dc.date.issued | 2012-03-09 | |
| dc.identifier.isbn | 978-1-84973-358-8 | |
| dc.identifier.isbn | 978-1-84973-455-4 | |
| dc.identifier.uri | https://depositonce.tu-berlin.de/handle/11303/10869 | |
| dc.identifier.uri | http://dx.doi.org/10.14279/depositonce-9765 | |
| dc.language.iso | en | en |
| dc.relation.ispartof | 10.14279/depositonce-8615 | |
| dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | en |
| dc.subject.ddc | 664 Lebensmitteltechnologie | de |
| dc.subject.other | pectins | en |
| dc.subject.other | gelation | en |
| dc.subject.other | initial structuring temperature | en |
| dc.subject.other | IST | en |
| dc.subject.other | critical structuring temperature | en |
| dc.subject.other | CST | en |
| dc.subject.other | pectin manufacturing process | en |
| dc.title | New Parameters for the Examination of the Pectin Gelation Process | en |
| dc.type | Book Part | en |
| dc.type.version | submittedVersion | en |
| dcterms.bibliographicCitation.booktitle | Gums and Stabilisers for the Food Industry 16 | en |
| dcterms.bibliographicCitation.doi | 10.1039/9781849734554-00191 | en |
| dcterms.bibliographicCitation.editor | Williams, Peter A. | |
| dcterms.bibliographicCitation.editor | Phillips, Glyn O. | |
| dcterms.bibliographicCitation.originalpublishername | Royal Society of Chemistry | en |
| dcterms.bibliographicCitation.originalpublisherplace | Cambridge | en |
| dcterms.bibliographicCitation.pageend | 197 | en |
| dcterms.bibliographicCitation.pagestart | 191 | en |
| tub.accessrights.dnb | free | en |
| tub.affiliation | Fak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Lebensmitteltechnologie und -materialwissenschaften | de |
| tub.affiliation.faculty | Fak. 3 Prozesswissenschaften | de |
| tub.affiliation.group | FG Lebensmitteltechnologie und -materialwissenschaften | de |
| tub.affiliation.institute | Inst. Lebensmitteltechnologie und Lebensmittelchemie | de |
| tub.publisher.universityorinstitution | Technische Universität Berlin | en |
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