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...
| Auteur principal: | |
|---|---|
| Format: | Thèse |
| Langue: | anglais |
| Publié: |
2015
|
| Sujets: | |
| Accès en ligne: | http://psasir.upm.edu.my/id/eprint/65481/1/FK%202015%20144IR.pdf |