Title: The effect of high pressure homogenization on pectin: Importance of pectin source and pH
Authors: Shpigelman, Avi ×
Kyomugasho, Clare
Christiaens, Stefanie
Van Loey, Ann
Hendrickx, Marc #
Issue Date: Jan-2015
Publisher: IRL Press
Series Title: Food Hydrocolloids vol:43 pages:189-198
ISSN: 0268-005X
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

Files in This Item:

There are no files associated with this item.

Request a copy


All items in Lirias are protected by copyright, with all rights reserved.

© Web of science