Gelation properties of pectin after heat treatment

Research output: Contribution to journal › Journal article › Research › peer-review

Original language	English
Journal	Polish Journal of Food and Nutrition Sciences
Volume	7/48
Issue number	3(S)
Pages (from-to)	148-152
ISSN	1230-0322
Publication status	Published - 1998
Event	Structure and Functionality of Food Products - Mragowo, Poland Duration: 18 May 1998 → 20 May 1998

Conference	Structure and Functionality of Food Products
Country/Territory	Poland
City	Mragowo
Period	18/05/1998 → 20/05/1998

OpenUrl availability

@article{594b54dd174d4711aa05164c2840e204,

title = "Gelation properties of pectin after heat treatment",

author = "Merete Norsker and Alan Friis and Dorte Bregnh{\o}j",

year = "1998",

language = "English",

volume = "7/48",

pages = "148--152",

journal = "Polish Journal of Food and Nutrition Sciences",

issn = "1230-0322",

publisher = "Polish Academy Sciences. Institute of Animal Reproduction and Food Research",

number = "3(S)",

note = "Structure and Functionality of Food Products ; Conference date: 18-05-1998 Through 20-05-1998",

}

TY - JOUR

T1 - Gelation properties of pectin after heat treatment

AU - Norsker, Merete

AU - Friis, Alan

AU - Bregnhøj, Dorte

PY - 1998

Y1 - 1998

M3 - Journal article

SN - 1230-0322

VL - 7/48

SP - 148

EP - 152

JO - Polish Journal of Food and Nutrition Sciences

JF - Polish Journal of Food and Nutrition Sciences

IS - 3(S)

T2 - Structure and Functionality of Food Products

Y2 - 18 May 1998 through 20 May 1998

ER -