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JAOCS, Journal of the American Oil Chemists' Society

Volumn 78, Issue 7, 2001, Pages 709-713

Preparation and functional properties of soy hull pectin

(2) Monsoor, M A a Proctor, A a

a UNIVERSITY OF ARKANSAS (United States)

Author keywords

FTIR; Functional properties; Pectin; Processing; Rheology; Soy hull

Indexed keywords

ALCOHOLS; COMPOSITION EFFECTS; ESTERIFICATION; FOOD PRODUCTS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROCHLORIC ACID; PH EFFECTS; PRECIPITATION (CHEMICAL); RHEOLOGY; SOLUBILITY; SOLVENT EXTRACTION; SURFACE STRUCTURE;

FUNCTIONAL PROPERTIES; SOY HULL PECTIN;

CARBOHYDRATES;

GLYCINE MAX;

EID: 0035387259 PISSN: 0003021X EISSN: None Source Type: Journal
DOI: 10.1007/s11746-001-0330-z Document Type: Article

Times cited : (37)

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