Acidic and enzymetic extraction of pectin from peels of soursop, passion fruit and dragon fruit

Pectin has been intensively used as natural gelling agent and stabilizer to alter the rheological properties of food ingredients in most food processing industries today in order to achieve desired textural quality. Three tropical fruit peels, the yellow passion fruit, red dragon fruit, and soursop...

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Bibliographic Details
Main Author:	Liew, Shan Qin
Format:	Thesis
Language:	English
Published:	2015
Subjects:	Pectin Annonaceae Passion fruit
Online Access:	http://psasir.upm.edu.my/id/eprint/65481/1/FK%202015%20144IR.pdf

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