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Results: 2
Preheating effects on the textural strength of canned green beans. 1. Cellwall chemistry
Authors:
Stolle-Smits, T Beekhuizen, JG Recourt, K Voragen, AGJ van Dijk, C
Citation:
T. Stolle-smits et al., Preheating effects on the textural strength of canned green beans. 1. Cellwall chemistry, J AGR FOOD, 48(11), 2000, pp. 5269-5277
Changes in cell wall polysaccharides of green bean pods during development
Authors:
Stolle-Smits, T Beekhuizen, JG Kok, MTC Pijnenburg, M Recourt, K Derksen, J Voragen, AGJ
Citation:
T. Stolle-smits et al., Changes in cell wall polysaccharides of green bean pods during development, PLANT PHYSL, 121(2), 1999, pp. 363-372
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