Effect of blanching time and salt concentration on pectolytic enzymes, texture and acceptability of fermented green beans
A.P. Mnkeni, K. Gierschner, E.E. MaedaVolume:
53
Year:
1999
Language:
english
Pages:
12
DOI:
10.1023/a:1008041222968
File:
PDF, 57 KB
english, 1999