Effect of Cooking and Pre-Cooking on Cel
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Ng, Annie; Waldron, Keith W
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Article
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1997
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John Wiley and Sons
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English
β 461 KB
π 1 views
The aim of this work was to investigate heat-induced changes in cell wall polysaccharides of carrot in relation to texture. Discs of fresh carrot (Daucus carota cv Amstrong) tissue were subjected to cooking (100Β‘C, 20 min), with or without a pre-cooking treatment (50Β‘C, 30 min). Alcohol-insoluble re