PDF-If not overripe, has enough natural pectin and acid for gel formation

Author : giovanna-bartolotta | Published Date : 2016-07-07

Group II Low in natural acid or pectin and may need addition of either acid or pectinGroup III Always needs added acid pectin or bothGroup IGroup IIGroup III Traditional

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"If not overripe, has enough natural pectin and acid for gel formation"The content belongs to its owner. You may download and print it for personal use, without modification, and keep all copyright notices. By downloading, you agree to these terms.