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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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
World Food RD
2015
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| Online Access: | 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 http://psasir.upm.edu.my/id/eprint/44062/ https://www.wflpublisher.com/Abstract/3926 |
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