Pectin Concentration, Molecular Weight and Degree of Esterification: Influence on Volatile Composition and Sensory Characteristics of Strawberry Jam
- 1 November 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (6), 1621-1627
- https://doi.org/10.1111/j.1365-2621.1991.tb08656.x
Abstract
No abstract availableKeywords
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