Influence of cultivar, fruit maturity and fruit anatomy on apple sauce particle size and texture-Reference-Cited by-同舟云学术

Influence of cultivar, fruit maturity and fruit anatomy on apple sauce particle size and texture

Published:2007-06-28 Issue:4 Volume:24 Page:403-413
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

MOHR W. P.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb00660.x/fullpdf

Reference13 articles.

1. Molecular visualization of pectin and DNA by ruthenium red;Hanke;Biopolymers,1975

2. Properties of polygalacturonate and cell cohesion in apple fruit cortical tissue;Knee;Phytochemistry,1978

3. Kraus , E.J. 1916 Variation of internal structure of apple varieties Oregon Agricultural College Experiment Station Bulletin , 135, Corvallis, Oregon

4. Objective measurement of graininess in apple sauce;Lanza;Proceedings of the American Society for Horticultural Science,1967

5. Pectin ultrastructure. I. Pectate elementary fibrils;Leeper;Journal of Texture Studies,1973

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