Author:
Bello-Pérez L. A.,Aparicio-Saguilán A.,MÉNdez-Montealvo G.,Solorza-Feria J.,Flores-Huicochea E.
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Reference24 articles.
1. Ollé D, Lozano FY, Brillouet JM (1996) Isolation and characterization of soluble polysaccharides and insoluble cell wall material of the pulp from four mango(Mangifera indicaL.) cultivars. J Agric Food Chem 44: 2658–2662.
2. Sreenath HK, Nanjundaswamy AM, Sreekantaiah KR (1987) Effect of various cellulases and pectinases on viscosity reduction of mango pulp. J Food Sci 52: 230–231.
3. Wu JSB, Chen H, Fang T (1993) Mango juice. In: Nagy S, Chen CS, Shaw PE (eds), Fruit Juice Processing Technology. Auburdale:Agscience.
4. French D (1984) Organization of starch granules. In: Whistler RL, BeMiller JN, Paschall EF (eds), Starch: Chemistry and Technology.New York: Academic Press, pp 183–247.
5. MacAllister RV (1979) Nutritive sweeteners made from starch. In:Tipson S, Horton D (eds), Advances in Carbohydrate Chemistry and Biochemistry. vol. 36, New York: Academic Press, Inc, pp 15–56.
Cited by
43 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献