Influence of Precooking on the Firmness and Pectin Substances of Three Stem Vegetables

Resource

International Journal of Food Science & Technology, 25(5), 558-565

Journal

International Journal of Food Science & Technology

Journal Volume

25

Journal Issue

5

Pages

558-565

Date Issued

1990

Date

1990

Author(s)

Chang, Wei-Hsien

URI

Type

journal article

File(s)

Name

index.html

Size

23.49 KB

Format

HTML

Checksum

(MD5):398397e6d4d3e6e44c6c259372218281