CHANGES IN TEXTURE, STRUCTURES AND PECTIN OF APPLE DURING SOAKING IN CITRIC ACID, PRESSURIZATION, HEATING OR PROCESSING OF HIGH-PRESSURE-INDUCED AND HEAT-INDUCED JAM

Michiko Fuchigami

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

Home
Authors
Tracks
Papers

42081

CHANGES IN TEXTURE, STRUCTURES AND PECTIN OF APPLE DURING SOAKING IN CITRIC ACID, PRESSURIZATION, HEATING OR PROCESSING OF HIGH-PRESSURE-INDUCED AND HEAT-INDUCED JAM

Michiko Fuchigami

How to cite this paper?

To cite this paper use one of the standards below:

ABNT
ISO
APA
Vancouver

Michiko Fuchigami. CHANGES IN TEXTURE, STRUCTURES AND PECTIN OF APPLE DURING SOAKING IN CITRIC ACID, PRESSURIZATION, HEATING OR PROCESSING OF HIGH-PRESSURE-INDUCED AND HEAT-INDUCED JAM. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/changes-in-texture-structures-and-pectin-of-apple-during-soaking-in-citric-acid?lang=en>. Acesso em: 05 Out. 2026. Copy citation

Michiko Fuchigami, 2022, CHANGES IN TEXTURE, STRUCTURES AND PECTIN OF APPLE DURING SOAKING IN CITRIC ACID, PRESSURIZATION, HEATING OR PROCESSING OF HIGH-PRESSURE-INDUCED AND HEAT-INDUCED JAM. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/changes-in-texture-structures-and-pectin-of-apple-during-soaking-in-citric-acid?lang=en>. Copy citation

Michiko Fuchigami. (2022, May). CHANGES IN TEXTURE, STRUCTURES AND PECTIN OF APPLE DURING SOAKING IN CITRIC ACID, PRESSURIZATION, HEATING OR PROCESSING OF HIGH-PRESSURE-INDUCED AND HEAT-INDUCED JAM. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Michiko Fuchigami, CHANGES IN TEXTURE, STRUCTURES AND PECTIN OF APPLE DURING SOAKING IN CITRIC ACID, PRESSURIZATION, HEATING OR PROCESSING OF HIGH-PRESSURE-INDUCED AND HEAT-INDUCED JAM. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/changes-in-texture-structures-and-pectin-of-apple-during-soaking-in-citric-acid?lang=en Copy citation

Favorite this paper

Presentation Type

Pôster

Track

Food Processing

How to cite this paper?

For more information, access the event website

Galoá { Software for Scientists

Full list of papers · All events

How to cite this proceedings?

This proceedings is identified by a DOI , for use in citations or bibliographic references. Attention: this is not a DOI for the paper and as such cannot be used in Lattes to identify a particular work.

Check the link "How to cite" in the paper's page, to see how to properly cite the paper