Biochemical Characteristics and Gelling Capacity of Pectin...

Journal of Agricultural and Food Chemistry 2009 / 02 Vol. 57; Iss. 4

Biochemical Characteristics and Gelling Capacity of Pectin from Yellow Passion Fruit Rind as Affected by Acid Extractant Nature

Yapo, Beda M.
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Volume:
57
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf802969m
Date:
February, 2009
File:
PDF, 149 KB
english, 2009
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