A Comparative Study of Pectin Extracted from Passion Fruit Rind Flours-Reference-Cited by-同舟云学术

A Comparative Study of Pectin Extracted from Passion Fruit Rind Flours

Published:2010-06-10 Issue:4 Volume:18 Page:593-599
ISSN:1566-2543
Container-title:Journal of Polymers and the Environment
language:en
Short-container-title:J Polym Environ

Author:

Canteri Maria H. G.,Scheer Agnes P.,Wosiacki Gilvan,Ginies Christian,Reich Marise,Renard Catherine M. C. G.

Publisher

Springer Science and Business Media LLC

Subject

Materials Chemistry,Polymers and Plastics,Environmental Engineering

Link

http://link.springer.com/content/pdf/10.1007/s10924-010-0206-z.pdf

Reference50 articles.

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3. Narain N (2003) In: Franco MRB (ed) Aroma e sabor de alimentos—temas atuais. Livraria Varela, Largo do Arouche, pp 75–86

4. MIN-Ministério da Integração Nacional Frutiséries 4-Maracujá http://www.irrigar.org.br/publicacoes/frutiseries/frutiseries_2_df.pdf . Accessed 27 November 2008

5. Askar A, Treptow H (1997) Fruit Process 09:354–359

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