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Texture of Cooked Potatoes ( Solanum tuberosum ). 2. Changes in Pectin Composition during Storage of Potatoes

✍ Scribed by van Dijk, Cees; Beekhuizen, Jan-Gerard; Gibcens, Trudy; Boeriu, Carmen; Fischer, Monica; Stolle-Smits, Trinette

No coin nor oath required. For personal study only.

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