Pectic Substances of Dry Beans and Their Possible Correlation with Cooking Time
- 1 July 1968
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 33 (4) , 437-438
- https://doi.org/10.1111/j.1365-2621.1968.tb03647.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The Chemistry of Protopectin: A Critical Review of Historical Data and Recent DevelopmentsPublished by Elsevier ,1963
- A RAPID METHOD FOR ESTIMATING PECTIC SUBSTANCES IN CITRUS JUICESa, b, cJournal of Food Science, 1953
- Extraction and Determination of Total Pectic Materials in FruitsAnalytical Chemistry, 1952
- Colorimetric Determination of Pectic SubstancesAnalytical Chemistry, 1952