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...

Full description

Saved in:
Bibliographic Details
Main Authors: Waleepan Rakitikul, Piyarat Nimmanpipug
Format: Book Series
Published: 2018
Subjects:
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84958175158&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/55813
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University