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Pectin Concentration, Molecular Weight and Degree of Esterification: Influence on Volatile Composition and Sensory Characteristics of Strawberry Jam

✍ Scribed by E. GUICHARD; S. ISSANCHOU; A. DESCOURVIERES; P. ETIEVANT

Book ID: 108818211
Publisher: Institute of Food Technologists
Year: 1991
Tongue: English
Weight: 946 KB
Volume: 56
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1991.tb08656.x

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