RELATIONSHIP BETWEEN PECTIC COMPOSITIONS AND THE SOFTENING OF THE TEXTURE OF JAPANESE RADISH ROOTS DURING COOKING

被引：33

作者：

FUCHIGAMI, M

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14072.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1317 / 1320

页数：4

共 17 条

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