Enzymatic changes in pectic polysacchari
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Enrique MartΓnez-Manrique; Carmen Jacinto-HernΓ‘ndez; RamΓ³n Garza-GarcΓa; Albino
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Article
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2011
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John Wiley and Sons
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English
β 98 KB
π 1 views
## Background: Cooking time decreases when beans are soaked first. however, the molecular basis of this decrease remains unclear. to determine the mechanisms involved, changes in both pectic polysaccharides and cell wall enzymes were monitored during soaking. two cultivars and one breeding line wer