Influence of initial pH on gelation kinetics of texturized passion fruit pulp

LWT

Volumn 30, Issue 2, 1997, Pages 129-134

  Mouquet, Claire ^a   Aymard, Christian ^b   Guilbert, Stéphane ^c   Cuvelier, Gérard ^d   Launay, Bernard ^d  

^a CIRAD   (France)

^b CNRS   (France)

^c MONTPELLIER SUPAGRO   (France)

^d AGROPARISTECH   (France)

Author keywords

Alginate; Gelation kinetics; Internal setting; Passion fruit; Texturized fruit

Indexed keywords

PASSIFLORA EDULIS;

EID: 0008940341     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0143     Document Type: Article

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