Comparison of Acidic and Enzymatic Pectin Extraction from...

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Journal of Food Process Engineering 2015 / 08

Comparison of Acidic and Enzymatic Pectin Extraction from Passion Fruit Peels and Its Gel Properties

Liew, S.Q., Chin, N.L., Yusof, Y.A., Sowndhararajan, K.
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Language:
english
Journal:
Journal of Food Process Engineering
DOI:
10.1111/jfpe.12243
Date:
August, 2015
File:
PDF, 787 KB
english, 2015
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