Relationship Between Pectic Compositions and the Softening of the Texture of Japanese Radish Roots During Cooking
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Published:1987-09
Issue:5
Volume:52
Page:1317-1320
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ISSN:0022-1147
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Container-title:Journal of Food Science
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language:en
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Short-container-title:J Food Science
Author:
FUCHIGAMI MICHIKO
Cited by
38 articles.
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