Extrusion of Apple Pomace Facilitates Pectin Extraction
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb17911.x/fullpdf
Reference37 articles.
1. Chemical composition and physical properties of modified dietary fibre sources
2. New method for quantitative determination of uronic acids
3. Chemical and nutritional changes in foods during extrusion
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