Effects of calcium ions on rheological properties and microstructure of low methoxyl pectin / sodium alginate composite gels

doi:10.13995/j.cnki.11-1802/ts.015124

MIAO Zhong-hua et al

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (6) : 88-93.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (6) : 88-93. DOI: 10.13995/j.cnki.11-1802/ts.015124

Effects of calcium ions on rheological properties and microstructure of low methoxyl pectin / sodium alginate composite gels

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(6): 88-93 https://doi.org/10.13995/j.cnki.11-1802/ts.015124

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