EFFECT OF BLANCHING AND DRYING ON PECTIN CONSTITUTENTS AND RELATED CHARACTERISTICS OF DEHYDRATED PEACHES

被引：47

作者：

LEVI, A ^{[1
]}

BENSHALOM, N ^{[1
]}

PLAT, D ^{[1
]}

REID, DS ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb13558.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1187 / &

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