Structure formation in sugar containing pectin gels – Influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Erschienen in
-
In: Food Chemistry (144:) - Amsterdam [u.a.] : Elsevier - S. 44-49
In: https://doi.org/10.14279/depositonce-8615
- Ereignis
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Veröffentlichung
- (wo)
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Berlin
- (wer)
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Technische Universität Berlin
- (wann)
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2020
- Urheber
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Kastner, Hanna
Kern, Karla
Wilde, R.
Berthold, Almuth
Einhorn-Stoll, Ulrike
Drusch, Stephan
- DOI
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10.14279/depositonce-9768
- Handle
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11303/10872
- URN
-
urn:nbn:de:101:1-2020030401550622555463
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:51 MESZ
Datenpartner
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Beteiligte
- Kastner, Hanna
- Kern, Karla
- Wilde, R.
- Berthold, Almuth
- Einhorn-Stoll, Ulrike
- Drusch, Stephan
- Technische Universität Berlin
Entstanden
- 2020
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