Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments

  1. Méndez, D.A.
  2. Martínez-Abad, A.
  3. Martínez-Sanz, M.
  4. López-Rubio, A.
  5. Fabra, M.J.
Revue:
Food Hydrocolloids

ISSN: 0268-005X

Année de publication: 2023

Volumen: 135

Type: Article

DOI: 10.1016/J.FOODHYD.2022.108119 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus