The effects of MgSO4, d-glucono-δ-lactone (GDL), sucrose, and urea on gelation properties of pectic polysaccharide from soy hull
Authors:
- He LiuHLHe Liu
- Xiaofei GuoXGXiaofei Guo
- Jun LiJLJun Li
- Danshi ZhuDZDanshi Zhu
- Jianrong LiJLJianrong Li
- 1 June 2013
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 31 (2) , 137-145
Abstract
No abstract availableKeywords
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