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Effect of Steaming on Cell Wall Chemistry of Potatoes ( Solanum tuberosum Cv. Bintje) in Relation to Firmness

✍ Scribed by Ng, Annie; Waldron, Keith W.


Book ID
118243916
Publisher
American Chemical Society
Year
1997
Tongue
English
Weight
176 KB
Volume
45
Category
Article
ISSN
0021-8561

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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