Thermogravimetric analysis of pectin gels
<p>A weight loss and speed change occurring in gels of citrus and apple pectin of different degree of esterification and the effect of sodium citrate on the mass loss of low pectin gel are studied by thermographic technique constant heating rate. The dependence of the degree of weight change o...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
PC Technology Center
2015-07-01
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Series: | ScienceRise |
Subjects: | |
Online Access: | http://journals.uran.ua/sciencerise/article/view/45905 |