Relationships between textural changes and the changes in linkages of pectic substances of sweet pepper during cooking processes, and the applicability of the models of interactions between pectin molecules

✍ Scribed by C.Y Chang; L.R Lai; W.H Chang

• Publisher: Elsevier Science
• Year: 1995
• Tongue: English
• Weight: 607 KB
• Volume: 53
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/0308-8146(95)99836-o