Response Surface Analysis on Effects of Factors on Texture Parameters and Water-holding Capacity of Low Methoxyl Citrus Pectin Gel
LIU He1，ZHU Dan-shi1，XU Xue-ming2,3，GUO Shi-dong3，JING Zheng-yu2,3
FOOD SCIENCE . 2009, (3): 81 -87 .  DOI: 10.7506/spkx1002-6630-200903017