Relationships between the textural changes and the contents of calcium, magnesium ions, and non-freezing water in the alcohol-insoluble solids of snap bean pods during cooking processes

Author： Antonopoulos-Domis M.   Mourtzanos K.   Por G.   Klepp K.-I.   Jones-Webb R.   Wagenaar A.C.   Short B.   Murray D.M.   Forster J.L.   Middleton C.J.   Timmins R.   Townsend R.D.   Chi-Yue C.   Hsiu-Jiuan L.   Tzong-Pei W.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.55, Iss.1, 1996-01, pp. : 49-53

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