Pectin degradation accounts for apple tissue fragmentation during thermomechanical-mediated puree production

Publication date: Available online 6 May 2021Source: Food HydrocolloidsAuthor(s): Alexandra Buergy, Agnès Rolland-Sabaté, Alexandre Leca, Xavier Falourd, Loïc Foucat, Catherine M.G. C. Renard

Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research