Functionality and yield of pectin extracted from Palmyra palm ( Mart) fruit

Author:

Assoi Sylvie,Konan Koffi,Walker Lloyd T.,Holser Ron,Agbo Georges N.,Dodo Hortense,Wicker Louise

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. American Association of Cereal Chemists approved methods;AACC,1971

2. Floc formation and changes in serum soluble cloud components of fresh Valencia orange juice;Ackerley;Journal of Food Science,2003

3. Characteristics of juice from Palmyrah palm (Borassus) fruit;Agbo;Plant Foods for Human Nutrition (Formerly Qualitas Plantarum),1992

4. A simplified method for accurate determination of cell wall uronide content;Ahmed;Journal of Food Biochemistry,1977

5. Physico-chemical properties of palymyra palm (Borassus aethiopum Mart.) fruits from Northern Cameroon;Ali;African Journal of Food Science,2010

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