Effect of solutes and pH on the structure and firmness of cooked carrot
- 1 December 1968
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 3 (4), 367-371
- https://doi.org/10.1111/j.1365-2621.1968.tb01478.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- The Texturometer—A New Instrument for Objective Texture MeasurementJournal of Food Science, 1963
- Role of hydrogen ion concentration in retrogradation of starch solsJournal of Applied Polymer Science, 1962
- Relation between the behaviour of pectic substances and changes in firmness of horticultural products during heatingPlant Foods for Human Nutrition, 1961
- Structure of oriented gels of calcium polyuronatesBiochimica et Biophysica Acta, 1957
- EFFECT OF MOISTURE AND HIGH TEMPERATURE ON CELL WALLS IN PLANT TISSUESJournal of Food Science, 1955
- Ionotrope Gele von PolyuronsäurenColloid and Polymer Science, 1955
- 96. Influence of ion exchange on optical properties, shape, and elasticity of fully-swollen alginate. FibresJournal of the Chemical Society, 1952
- Developmental anatomy of the fleshy storage organ ofDaucus carotaHilgardia, 1940
- ADHESION OF POTATO‐TISSUE CELLS AS INFLUENCED BY PECTIC SOLVENTS AND PRECIPITANTS1Journal of Food Science, 1939
- The Pectic Substances of the Carrot, with Reference to their Decomposition by Bacillus carotovorusAnnals of Botany, 1931