Effects of high methoxyl pectin on pasting and rheological properties of pea starch gel

ZHENG Jiong, ZHANG Kejun, ZENG Ruiqi, ZHANG Fusheng

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (6) : 91-96.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (6) : 91-96. DOI: 10.13995/j.cnki.11-1802/ts.018014

Effects of high methoxyl pectin on pasting and rheological properties of pea starch gel

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(6): 91-96 https://doi.org/10.13995/j.cnki.11-1802/ts.018014

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