Relationship Between Pectic Compositions and the Softening of the Texture of Japanese Radish Roots During Cooking
- 1 September 1987
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 52 (5) , 1317-1320
- https://doi.org/10.1111/j.1365-2621.1987.tb14072.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The Structure of Plant Cell WallsPlant Physiology, 1973
- Gas-chromatographic methods for the assay of pectin methylesterase, free methanol, and methoxy groups in plant tissuesJournal of Agricultural and Food Chemistry, 1972
- Splitting of pectin chain molecules in neutral solutionsArchives of Biochemistry and Biophysics, 1960
- Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 1956