/am'euh loh pek"tin/ , n.
the insoluble or gel component of starch that forms a paste with water, but does not solidify, and that turns red in iodine. Cf. amylose .
[ 1900-05; AMYLO- + PECTIN ]
/am'euh loh pek"tin/ , n.
the insoluble or gel component of starch that forms a paste with water, but does not solidify, and that turns red in iodine. Cf. amylose .
[ 1900-05; AMYLO- + PECTIN ]
Random House Webster's Unabridged English dictionary. Полный английский словарь Вебстер - Random House . 2012