Texture and Pectic Composition Differences in Raw, Cooked and Frozen-Thawed Chinese Cabbages due to Leaf Position
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb05627.x/fullpdf
Reference10 articles.
1. FACTORS ASSOCIATED WITH POTATO TEXTURE. II. PECTIC SUBSTANCES
2. Relationship Between Pectic Compositions and the Softening of the Texture of Japanese Radish Roots During Cooking
3. Texture and Histological Structure of Carrots Frozen at a Programmed Rate and thawed in an Electrostatic Field
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