Effect of sodiumcarboxy methyl cellulose on rheological properties and gel formation of low-methoxyl pectin

ZENG Rui-qi,MIAO Zhong-hua,LI Wei-zhou,ZHANG Fu-sheng,ZHAO Xin,ZHENG Jiong

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (8) : 108.

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Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (8) : 108.

Effect of sodiumcarboxy methyl cellulose on rheological properties and gel formation of low-methoxyl pectin

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(8): 108

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