검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Structuring of water-in-oil emulsions using controlled aggregation of polysaccharide in aqueous phases Iqbal S, Xu ZC, Huang H, Chen XD Journal of Food Engineering, 258, 34, 2019 |
| 2 |
Gelation of pomelo (Citrus maxima) pectin as induced by divalent ions or acidification Gamonpilas C, Krongsin J, Methacanon P, Goh SM Journal of Food Engineering, 152, 17, 2015 |