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Herbstreith & Fox: Rheological Properties of Pectins in Solutions, Fruit Preparations and Gels: Practice-Oriented Rheological Measuring Methods – Part 1: Viscosity

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02.03.15

Rheological Properties of Pectins in Solutions, Fruit Preparations and Gels: Practice-Oriented Rheological Measuring Methods – Part 1: Viscosity

The knowledge, application and interpretation of suitable practice-oriented rheological measu­ring methods for the characterisation of pectins in different application areas complement the sensory assessment and texture evaluation. Whether liquid, semi-solid or gelled, diffe­rent measuring methods for the characterisation of the products are used. They are described in the following.

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