Degree of esterification and gelling properties of pectin structure in coffee pulp
© 2016 Trans Tech Publications, Switzerland. Pectin is a high value functional food ingredient widely used as a gelling agent and stabilizer. The chemical structure of pectin has been the subject of scientific investigations for decades. Coffee producers remove beans; the other source of pectin, fro...
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| Main Authors: | , |
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| Format: | Book Series |
| Published: |
2017
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| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84958175158&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/42463 |
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| Institution: | Chiang Mai University |