Cross-linking of Sugar Beet Pectin to Improve Its Functional Properties And Investigation of Effect of the Modified Pectin on Ketchup Characteristics

S Hoseinpoor; B Layegh; A Farahnaky; G Mesbahi; M Majzoobi; N Darabzaded

Cross-linking of Sugar Beet Pectin to Improve Its Functional Properties And Investigation of Effect of the Modified Pectin on Ketchup Characteristics

S Hoseinpoor, B Layegh, A Farahnaky, G Mesbahi, M Majzoobi, N Darabzaded

Nursing, Paramedicine and Healthcare Sciences

Research output: Contribution to journal › Article › peer-review

Original language	English
Journal	Iranian Food Science Technology Research Journal
Volume	7
Issue number	3
Publication status	Published - 2011

Cite this

@article{597531ad3a274476aaed4a4d3af0bee4,

title = "Cross-linking of Sugar Beet Pectin to Improve Its Functional Properties And Investigation of Effect of the Modified Pectin on Ketchup Characteristics",

author = "S Hoseinpoor and B Layegh and A Farahnaky and G Mesbahi and M Majzoobi and N Darabzaded",

year = "2011",

language = "English",

volume = "7",

journal = "Iranian Food Science Technology Research Journal",

publisher = "Ferdowsi University of Mashhad",

number = "3",

}

TY - JOUR

T1 - Cross-linking of Sugar Beet Pectin to Improve Its Functional Properties And Investigation of Effect of the Modified Pectin on Ketchup Characteristics

AU - Hoseinpoor, S

AU - Layegh, B

AU - Farahnaky, A

AU - Mesbahi, G

AU - Majzoobi, M

AU - Darabzaded, N

PY - 2011

Y1 - 2011

M3 - Article

VL - 7

JO - Iranian Food Science Technology Research Journal

JF - Iranian Food Science Technology Research Journal

IS - 3

ER -