Effects of high pressure and heat treatment on pectic substances and related characteristics in guava juice

Journal of Food Science

Volumn 63, Issue 4, 1998, Pages 684-687

  Yen, Gow Chin ^a   Lin, Hsin Tang ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Cloud; Pasteurization; Pectin; Pressurization; Turbidity; Viscosity

Indexed keywords

PSIDIUM GUAJAVA;

EID: 0032437821     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15812.x     Document Type: Article

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