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PECTINE AGRUMES BAS TAUX METHOXYLE [1 record]

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Alphabetical list of terms

Record 1 1999-08-23

English

Subject field(s)
  • Food Industries
  • Biochemistry

French

Domaine(s)
  • Industrie de l'alimentation
  • Biochimie
OBS

L'intérêt pratique principal des pectines à bas taux de méthoxyle réside justement dans le fait de permettre de gélifier par exemple du lait, de préparer des gelées de fruit sans ajouter du sucre, ou des gelées à base de viande qui gardent leur fermeté même en climat tropical (contrairement aux gelées de gélatine).

Spanish

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