Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrots

✍ Scribed by Chantal Smout; Daniel N. Sila; Truong S. Vu; Ann M.L. Van Loey; Marc E.G. Hendrickx

• Book ID: 108170930
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 298 KB
• Volume: 67
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2004.05.010