Kuwada

Relationship between Pectic Substances and Strand Separation of Cooked Spaghetti SquashmPart 1. Changes in Pectic Substances during Cooking

Yuri, Mayumi, Tabuchi, 2014 .

Relationship between Pectic Substances and Strand Separation of Cooked Spaghetti Squash--Part 2. Changes in Firmness, Histological Structure and Pectic Substances during Soaking in Pectin Extractants

Yuri, Mayumi, Tabuchi, 2014 .

Changes in texture, structure and pectin of peach during pressurization, heating or processing of high-pressure-induced and heat-induced jam

Yasumi, Yuri, Mayumi, 2013 .