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Potato tuber pectin structure is influenced by pectin methyl esterase activity and impacts on cooked potato texture

TitlePotato tuber pectin structure is influenced by pectin methyl esterase activity and impacts on cooked potato texture
Publication TypeJournal Article
Year of Publication2011
AuthorsRoss HA, Wright KM, McDougall GJ, Roberts AG, Chapman SN, Morris WL, Hancock RD, Stewart D, Tucker GA, James EK, Taylor MA
JournalJournal of Experimental Botany
Volume62
Pagination371-381

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The James Hutton Research Institute is the result of the merger in April 2011 of MLURI and SCRI. This merger formed a new powerhouse for research into food, land use, and climate change.