Influence of initial pH on gelation kinetics of texturized passion fruit pulp
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| 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/ |
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