Microwave-assisted extraction and characterisation of pectin from pineapple biomass-Reference-Cited by-同舟云学术

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Microwave-assisted extraction and characterisation of pectin from pineapple biomass

Published:2023 Issue: Volume: Page:
ISSN:0094-243X
Container-title:THE 5th INTERNATIONAL CONFERENCE ON AGRICULTURE AND LIFE SCIENCE 2021 (ICALS 2021): “Accelerating Transformation in Industrial Agriculture Through Sciences Implementation”
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Author:

Lumbanraja Meldana,Solihat Nissa Nurfajrin,Sondari Dewi,Ningrum Riska Surya,Pramasari Dwi Ajias,Hermiati Euis,Nurhadi Bambang,Wibisono Yusuf,Ermawar Riksfardini Annisa

Publisher

AIP Publishing

Link

http://aip.scitation.org/doi/pdf/10.1063/5.0116775

Reference45 articles.

1. Peraturan Badan Pengawas Obat dan Makanan Nomor 11 Tahun 2019 Tentang Bahan Tambahan Pangan (Regulation of the Indonesia Food and Drug Administration Number 11 Year 2019 Concerning Food Additives), NOMOR 11 TAHUN 2019 (2019).

2. Ozilgen S, Bucak S. Functional biopolymers in food manufacturing. Biopolymers for Food Design: Elsevier; 2018. p. 157–89.

3. Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking

4. Influence of combination carboxymethylcellulose and pectin on the stability of acidified milk drinks

5. Rheological investigation of pectin-based emulsion gels for pharmaceutical and cosmetic uses

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality evaluation of orange-fleshed sweet potato-pineapple blended jam;Journal of Agriculture and Food Research;2023-06

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