Influence of initial pH on gelation kinetics of texturized passion fruit pulp
Saved in:
Main Authors: | , , , , |
---|---|
Format: | article biblioteca |
Language: | eng |
Subjects: | Q02 - Traitement et conservation des produits alimentaires, grenadille, pulpe de fruits, alginate, gélification, pH, http://aims.fao.org/aos/agrovoc/c_13127, http://aims.fao.org/aos/agrovoc/c_3126, http://aims.fao.org/aos/agrovoc/c_261, http://aims.fao.org/aos/agrovoc/c_24137, http://aims.fao.org/aos/agrovoc/c_5753, |
Online Access: | http://agritrop.cirad.fr/388608/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Description not available. |