Effect of a commercial pectinmethylesterase on tomato paste consistency
Background: Consistency is one of the main traits that define commercial quality and price of tomato paste. Pectins are partially responsible for consistency in tomato paste, therefore enzymatic pectin modification could be used to increase paste consistency. Results: This work reports the effects o...
Enregistré dans:
| Auteurs principaux: | , , , |
|---|---|
| Langue: | English |
| Publié: |
Pontificia Universidad Católica de Valparaíso
2012
|
| Sujets: | |
| Accès en ligne: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582012000300009 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|