INFLUENCE OF SALTS AND pH ON THE FIRMNESS OF COOKED SNAP BEANS IN RELATION TO THE PROPERTIES OF PECTIN
- 30 January 1988
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 19 (1) , 15-25
- https://doi.org/10.1111/j.1745-4603.1988.tb00921.x
Abstract
No abstract availableKeywords
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