Pectin: new insights into an old polymer are starting to gel

• Autores: J. Paul Knox, Jørn Dalgaard Mikkelsen, William G.T Willats
• Localización: Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 17, Nº. 3, 2006, págs. 97-104
• Idioma: inglés
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