✦ LIBER ✦

INFLUENCE OF SALTS AND pH ON THE FIRMNESS OF COOKED SNAP BEANS IN RELATION TO THE PROPERTIES OF PECTIN

✍ Scribed by J. P. VAN BUREN; W. P. KEAN; M. WILKISON

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Snap Bean Texture Softening and Pectin S

✍ J. P. VAN BUREN 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 505 KB

INFLUENCE OF SALTS AND pH ON THE FIRMNES

✍ M. BRENES; P. GARCIA; A. GARRIDO 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 490 KB

INFLUENCE OF VARIOUS SALTS IN THE COOKIN

✍ S. G. UZOGARA; I. D. MORTON; J. W. DANIEL 📂 Article 📅 1990 🏛 John Wiley and Sons 🌐 English ⚖ 430 KB

Influence of pectin on the stability of

✍ H.C. Ambjerg Pedersen; B.B. Jørgensen 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 263 KB

Influence of pesticide treatments on the

✍ Maria R. Manzano; J.C. van Lenteren; C. Cardona 📂 Article 📅 2003 🏛 Springer 🌐 English ⚖ 72 KB

Influence of pH and soy protein isolate

✍ Sessler, Tobias; Weiss, Jochen; Vodovotz, Yael 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 650 KB