Mathematical model of Ca 2+ concentration, pH, pectin concentration and soluble solids (sucrose) on the gelation of low methoxyl pectin

Wanyou Han, Yonghong Meng, Chingyuan Hu, Guiru Dong, Yuling Qu, Hong Deng, Yurong Guo

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Source: Crossref

Published: May 1, 2017

DOI: 10.1016/j.foodhyd.2016.12.011

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