INFLUENCE OF SALTS AND pH ON THE FIRMNESS OF COOKED SNAP BEANS IN RELATION TO THE PROPERTIES OF PECTIN.
| Autor: | BUREN, J. P., KEAN, W. P., WILKISON, M. |
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| Zdroj: | Journal of Texture Studies; Jan1988, Vol. 19 Issue 1, p15-25, 11p |
| Databáze: | Complementary Index |
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