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NTIS 바로가기LWT- Food science and technology, v.42 no.3, 2009년, pp.788 - 795
Holm, K. (SIK AB - The Swedish Institute for Food and Biotechnology, P.O. Box 5401, SE-402 29 Goteborg, Sweden) , Wendin, K. , Hermansson, A.M.
Pure low-methoxyl (LM) pectin and mixtures of LM and high-methoxyl (HM) pectin in different ratios were used to produce gels with control over the rheological parameter storage modulus (G'). The gels either had similar pectin concentrations and different G' values, or different pectin concentrations...
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