Examination of phisical parameters of pectin gels extracted from fruit presscakes
In our study we aimed to investigate the rheologieal and colour characteristics of the pectin gels extracted from presscakes of berries. The pectins extracted from the presscakes of five different fruits such as black-currant, red-currant, raspberry, blackberry and elderberry, were used for the exam...
Elmentve itt :
| Szerzők: | |
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2009
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Mérnöki tudományok, Kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/11789 |