Impact of high hydrostatic pressure on gel formation of low methoxylpectin
M. N. Eshtiaghi1,2*, J. Kuldiloke1
1Department of Chemical Engineering, Faculty of Engineering, Mahidol University, Thailand.
2Institute of Food and Bioprocess Engineering, Technical University of Berlin, Germany.
3Department of Biological Science, Jouybar Branch, Islamic Azad University, Jouybar, Iran.
Email: [email protected]
