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. 2018 Sep 20;13(9):e0204261. doi: 10.1371/journal.pone.0204261

Fig 4.

Fig 4

Effects of concentration (A, 25°C), temperature (B, 1.5% solutions in water), and pH (C, 1.5% solutions in Britton-Robinson buffer, 25°C) on dynamic viscosity of the pectin solutions. 1—pumpkin pectin PP, 2—citrus pectin CP, 3—apple pectin APA104, 4—apple pectin APA103.