| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278838 | Journal of Food Engineering | 2005 | 7 Pages |
Abstract
Next, it was tried to relate the texture degradation with the degree of esterification of the pectins. It was concluded that in addition to the degree of esterification other parameters will be needed to better understand and explain the texture improvement after preheating.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Chantal Smout, Daniel N. Sila, Truong S. Vu, Ann M.L. Van Loey, Marc E.G. Hendrickx,