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March 1, 2005Journal of Food Science

Influence of Pretreatment Conditions on the Texture and Cell Wall Components of Carrots During Thermal Processing

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Authors

DSDaniel N. SilaJomo Kenyatta University of Agriculture and TechnologyCSChantal SmoutKU LeuvenSVSon T. VuUnited States Office of Personnel Management

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Sila et al. (2005) studied this question.

synapsesocial.com/papers/69dcc6da89c4deb67d359be2https://doi.org/10.1111/j.1365-2621.2005.tb07095.x
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1PECTIC SUBSTANCES AND FIRMNESS OF CUCUMBER PICKLES AS INFLUENCED BY CACL2, NACL AND BRINE STORAGE1985 · 40 citations
  2. 2Effect of Cooking and Pre-Cooking on Cell-Wall Chemistry in Relation to Firmness of Carrot Tissues1997 · 167 citations