Hydrocolloid-lipid coating affect on weight loss, pectin content, and textural quality of green bell peppers

Journal of Food Science

Volumn 67, Issue 4, 2002, Pages 1360-1363

  Conforti, F D ^a   Zinck, J B ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Coatings; Hydrocolloids; Lipids; Pectin; Peppers; Texture

Indexed keywords

CAPSICUM;

EID: 0036294970     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10289.x     Document Type: Article

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