BETWEEN-SPECIES DIFFERENCES IN FRACTURABILITY LOSS: COMPARISON OF THE THERMAL BEHAVIOR OF PECTIC AND CELL WALL SUBSTANCES IN POTATO AND CHINESE WATERCHESTNUT-Reference-Cited by-同舟云学术

BETWEEN-SPECIES DIFFERENCES IN FRACTURABILITY LOSS: COMPARISON OF THE THERMAL BEHAVIOR OF PECTIC AND CELL WALL SUBSTANCES IN POTATO AND CHINESE WATERCHESTNUT

Published:1982-12 Issue:4 Volume:13 Page:381-396
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

LOH J.,BREENE W. M.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1982.tb00892.x/fullpdf

Reference18 articles.

1. Splitting of pectin chain molecules in neutral solutions

2. Colorimetric Method for Determination of Sugars and Related Substances

3. P. H. HEINZE, M. E. KIRKPATRICK, and E. F. Dochterman, 1955 . Cooking quality and composition factors of potatoes from several commercial locations. USD A Tech. Bull. No. 1106.

4. Formation and gas-liquid chromatographic behavior of isometric steroid ketone methoxime derivatives

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