Relationships between textural changes and the changes in linkages of pectic substances of sweet pepper during cooking processes, and the applicability of the models of interactions between pectin molecules

Author： Chang C.Y.   Lai L.R.   Chang W.H.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.53, Iss.4, 1995-01, pp. : 409-416

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