Non-enzymatic depolymerization of carrot pectin toward a better understanding of carrot texture during thermal processing
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Otros Autores: | , , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 71, no. 1 (2006), p. E1-9 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
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| 245 | 0 | 0 | |a Non-enzymatic depolymerization of carrot pectin |b toward a better understanding of carrot texture during thermal processing |
| 336 | # | # | |a texto |b txt |2 rdacontent |
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| 650 | # | 4 | |a Daucus carota |
| 650 | # | 4 | |a Pectinas |
| 650 | # | 4 | |a Degradación |
| 650 | # | 4 | |a Tratamiento térmico |
| 653 | # | # | |a Despolimerización |
| 653 | # | # | |a Textura |
| 700 | 1 | # | |a Sila, Daniel N. |
| 700 | 1 | # | |a Smout, Chantal |
| 700 | 1 | # | |a Elliot, Franklin |
| 700 | 1 | # | |a Loey, Ann Van |
| 700 | 1 | # | |a Hendrickx, Marc |
| 773 | 0 | # | |t Journal of food science |g v. 71, no. 1 (2006), p. E1-9 |
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