Work

Structural characterization, degree of esterification and some gelling properties of Krueo Ma Noy () pectin

Year: 2004

Type: article

Source: Carbohydrate Polymers

DOI: 10.1016/j.carbpol.2004.07.018

Authors: J SINGTHONG, S CUI, S NINGSANOND, H DOUGLASGOFF

Institutions: Suranaree University of Technology, Agriculture and Agri-Food Canada, Guelph Research and Development Centre, University of Guelph

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1487160729

FWCI: 5.408

Cites: 21

Cited by: 262

Related to: 9