Modification of cell-wall polymers of onion waste. III. Effect of extrusion-cooking on cell-wall material of outer fleshy tissues

Carbohydrate Polymers

Volumn 39, Issue 4, 1999, Pages 341-349

  Ng, A ^a   Lecain, S ^a   Parker, M L ^a   Smith, A C ^a   Waldron, K W ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CELL MEMBRANES; EXTRUDERS; EXTRUSION; FOOD PROCESSING; MICROSCOPIC EXAMINATION; MICROSTRUCTURE; MOISTURE; SOLUBILITY; SWELLING; THERMAL EFFECTS;

CELL-WALL CHEMISTRY; EXTRUSION-COOKING; ONION WASTES;

POLYSACCHARIDES;

ALLIUM CEPA;

EID: 0032691015     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(99)00025-9     Document Type: Article

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