PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. II: EFFECT OF VARIATIONS IN HEAT TREATMENT
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2010.00276.x/fullpdf
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4. Characterization of the temperature activation of pectin methylesterase in green beans and tomatoes;ANTHON;J. Agric. Food Chem.,2006
5. Carrot pulp chemical composition, color, and water-holding capacity as affected by blanching;BAO;J. Food Sci.,1994
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