Anthon, Gordon E <br/><br/>
Changes in pectins and product consistency during the concentration of tomato juice to paste.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Aug 2008 
 - 7100-5 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf8008525  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Handling--methods<br/>Fruit--chemistry<br/>Solanum lycopersicum--chemistry<br/>Pectins--analysis<br/>Quality Control<br/>Viscosity