Submission GuidelinesPublishing EthicsCopyright Statement Submitting Online
Home > Archive>Volume 27, Issue 1, 2008 >
PDF HTML XML Export Cite reminder
Study of the Dynamics of the Gelation Properties of Low-methoxyl Citrus Pectin through Rheological Analysis(Ⅰ)
DOI:
CSTR:
[cstr]
Author:
Affiliation:

Clc Number:

TS201.7

Fund Project:

  • Article
    • |
  • Figures
    • |
  • Metrics
    • |
  • Reference
    • |
  • Related
    • |
  • Cited by
    • |
  • Materials
    • |
  • Comments
    Abstract:

    Reference
    Related
    Cited by
Get Citation

LIU He, XU Xue-ming, GUO Shi-dong. Study of the Dynamics of the Gelation Properties of Low-methoxyl Citrus Pectin through Rheological Analysis(Ⅰ)[J]. Journal of Food Science and Biotechnology,2008,27(1).

Copy
Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:
  • Adopted:
  • Online:
  • Published:
Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China  PostCode：214122

Phone：0510-85913526  E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

WeChat

Mobile website