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Relationships between the textural changes and the contents of calcium, magnesium ions, and non-freezing water in the alcohol-insoluble solids of snap bean pods during cooking processes
Chi-Yue Chang, Hsiu-Jiuan Liao, Tzong-Pei WuVolume:
55
Year:
1996
Language:
english
Pages:
5
DOI:
10.1016/0308-8146(95)00084-4
File:
PDF, 569 KB
english, 1996