Browsing by Subject "SUGARS"
Now showing items 1-2 of 2
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Gelation of high methoxy pectin by acidification with D-glucono-delta-lactone (GDL) at room temperature
(2009)Rheological comparisons have been made between preparations of high methoxy pectin (DE approximate to 70%) gelled by acidification with D-glucono-delta-lactone (GDL) on holding for 16 h at 25 degrees C in the presence of ... -
Physico-chemical and sensory attributes in conjunction with multivariate analysis of two potato (Solanum tuberosum L.) cultivars after 90 days of storage: an exploratory authentication study
(2008)Two cultivars of potato (Spunta and Agria), were studied in terms of their physico-chemical and sensory characteristics. These cultivars were cultivated in three geographical regions of Greece (Macedonia, North Greece; ...