Citric acid extraction of pectin from tropical fruit peels of passion fruit, dragon fruit and soursop

Citric acid extraction of pectin from tropical fruit peels of passion fruit, dragon fruit and soursop

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

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Bibliographic Details
Main Authors: Liew, Shan Qin, Chin, Nyuk Ling, Yusof, Yus Aniza, Cheok, Choon Yoong
Format: Article
Language:English
Published: World Food RD 2015
Online Access:http://psasir.upm.edu.my/id/eprint/44062/
http://psasir.upm.edu.my/id/eprint/44062/1/Citric%20acid%20extraction%20of%20pectin%20from%20tropical%20fruit%20peels%20of%20passion%20fruit%2C%20dragon%20fruit%20and%20soursop.pdf

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