Structure formation in sugar containing pectin gels – Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pH
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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Online-Ressource
- Sprache
-
Englisch
- Erschienen in
-
In: Food Hydrocolloids (27:1) - Amsterdam [u.a.] : Elsevier - S. 42-49
In: https://doi.org/10.14279/depositonce-8615
- Ereignis
-
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
Einhorn-Stoll, Ulrike
Senge, Bernhard
- DOI
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10.14279/depositonce-9767
- Handle
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11303/10871
- URN
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urn:nbn:de:101:1-2020030401001134987551
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:45 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
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Beteiligte
- Kastner, Hanna
- Einhorn-Stoll, Ulrike
- Senge, Bernhard
- Technische Universität Berlin
Entstanden
- 2020
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