Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks
Author:
Funder
Monash University Sunway Campus Bioactive Compounds Research Strength
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference35 articles.
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3. Characterization of pectins and some secondary compounds from Theobroma cacao hulls;Arlorio;Journal of Food Science,2001
4. Polysaccharides of the cocoa pod husk;Blakemore;Journal of the Science of Food and Agriculture,1966
5. New method for quantitative determination of uronic acids;Blumenkratz;Analytical Biochemistry,1973
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