FACTORS ASSOCIATED WITH POTATO TEXTURE. II. PECTIC SUBSTANCES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1955.tb16819.x/fullpdf
Reference27 articles.
1. The chemistry and physiology of the pectins
2. The Estimation of Pectin as Calcium Pectate and the Application of this Method to the Determination of the Soluble Pectin in Apples
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