Correlation between Kinetics of Pectin Degradation and Texture Loss of Okra (Abelmoschus esculentus L.) Puree during Thermal Treatments
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DOI: 10.3390/agriculture14101687
Abstract: Okra is a common vegetable in the African cuisine, known for its distinctive slimy texture. Plant cell walls include hydrocolloids, especially pectin, which contribute to their sliminess. This textural property is known to become lost… read more here.
Keywords: degradation; texture; correlation kinetics; okra ... See more keywords