# Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking

> Research article (Innovative Food Science & Emerging Technologies, 2021) · cited 28× · AI/ML

**Wikidata**: [openalex:W3159009765](https://www.wikidata.org/wiki/openalex:W3159009765)  
**Source**: https://4ort.xyz/entity/effect-of-pulsed-electric-field-and-mild-thermal-processing-on-texture-related-pectin-properties-to-better-understand-ca