Mango peel pectin by microwave-assisted extraction and its use as fat replacement in dried chinese sausage
© 2020 by the authors. In this research, low-fat dried Chinese sausage was formulated with mango peel pectin (MPP; 0%, 5%, 10%, and 15% (w/w)) extracted by microwave assisted extraction (MAE). The extractable yield of pectin attained from peel of Nam Dok Mai variety was achieved at 13.85% using 700-...
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| Main Authors: | , , , , |
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| Format: | Journal |
| Published: |
2020
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85083290111&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/70058 |
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| Institution: | Chiang Mai University |