Effect of Sugar Concentration on Gelling Properties of Pectin from Malaysian Banana Peels (Musa Acuminata × Balbisiana)
Gelation has sought to found every hydrocolloids’ function. Traditional method of pectin extraction from underutilized banana waste is significant in food industry to tackle the food security issue. The effect of sugar concentration (20.8%, 27.7%, 41.6% and 48.6%) on gels’ characteristics were inves...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
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International Journal Of Innovative Science And Research Technology
2024
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