New Parameters for the Examination of the Pectin Gelation Process

Kastner, HannaEinhorn-Stoll, UlrikeSenge, Bernhard2020-03-022020-03-022012-03-09978-1-84973-358-8978-1-84973-455-4https://depositonce.tu-berlin.de/handle/11303/10869http://dx.doi.org/10.14279/depositonce-9765en664 Lebensmitteltechnologiepectinsgelationinitial structuring temperatureISTcritical structuring temperatureCSTpectin manufacturing processNew Parameters for the Examination of the Pectin Gelation ProcessBook Part