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I've been trolling around on google and can find a few papers that address texture and starch/pectin content eg http://pubs.acs.org/doi/abs/10.1021/jf60184a031
But none of it so far is an authoritative review that puts it all in perspective and gives advice on which one can act.
ETA: Here we go. I haven't digested it yet, but the answer lies within http://repositorio.ucp.pt/bitstream/10400.14/4439/3/Effect of preheating.pdf
I've been trolling around on google and can find a few papers that address texture and starch/pectin content eg http://pubs.acs.org/doi/abs/10.1021/jf60184a031
But none of it so far is an authoritative review that puts it all in perspective and gives advice on which one can act.
By Alex,
By SobaAddict70,
