Effect of cooking and pre-cooking on cell-wall chemistry in relation to firmness of carrot tissues

Journal of the Science of Food and Agriculture

Volumn 73, Issue 4, 1997, Pages 503-512

  Ng, Annie ^a   Waldron, Keith W ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

calcium; carrot; cell walls; pre cooking; texture

Indexed keywords

EID: 0030975244     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199704)73:4<503::AID-JSFA762>3.0.CO;2-Z     Document Type: Article

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