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Food Gels pp 401-434 | Cite as

Pectin

  • Claus Rolin
  • Joop De Vries
Part of the Elsevier Applied Food Science Series book series (EAFSS)

Abstract

Pectin is a general term for a group of natural polymers that occur as structural materials in all land-growing plants. It is thus part of the natural diet of man.

Keywords

Apple Pomace Gelation Temperature Pectic Polysaccharide Pectic Substance Pectic Enzyme 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Elsevier Science Publishers Ltd 1990

Authors and Affiliations

  • Claus Rolin
    • 1
  • Joop De Vries
    • 1
  1. 1.Copenhagen PectinLille SkensvedDenmark

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