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DETERMINATION OF THE ESTERIFICATION DEGREE OF THE PECTIN OF DIFFERENT ORIGIN AND COMPOSITION BY THE METHOD OF INFRARED SPECTROSCOPY.FILIPPOV MP; SHKOLENKO GA; KOHN R et al.1978; CHEM. ZVESTI; CSK; DA. 1978; VOL. 32; NO 2; PP. 218-222; ABS. RUS; BIBL. 5 REF.Article

EVALUATION OF A METHOD FOR DETERMINING THE FREE CARBOXYL GROUP DISTRIBUTION IN PECTINSTUERENA CE; TAYLOR AJ; MITCHELL JR et al.1982; CARBOHYDR. POLYM.; ISSN 0144-8617; GBR; DA. 1982; VOL. 2; NO 3; PP. 193-203; BIBL. 15 REF.Article

MECHANISM OF GEL FORMATION BY LOW METHOXYL PECTINSPADIVAL RA; RANGANNA S; MANJREKAR SP et al.1979; J. FOOD TECHNOL.; GBR; DA. 1979; VOL. 14; NO 3; PP. 277-287; BIBL. 9 REF.Article

GREFFAGE AMORCE PAR LE TRIBUTYLBORANE DU METHACRYLATE DE METHYLE SUR LA PECTINE ET ADSORPTION D'IONS DE METAUX LOURDS PAR LES COPOLYMERES GREFFES DE LA PECTINEKOJIMA K; TAKIZAWA H; NOMURA T et al.1982; KOBUNSHI RONBUNSHU; ISSN 0386-2186; JPN; DA. 1982; VOL. 39; NO 11; PP. 709-715; ABS. ENG; BIBL. 15 REF.Article

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