Effect of extraction condition on the chemical and emulsifying properties of pectin from Cyclea barbata Miers leaves

Effect of extraction condition on the chemical and emulsifying properties of pectin from Cyclea barbata Miers leaves

International Food Research Journal (IFRJ) is an Open Access journal peer reviewed journal.

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Bibliographic Details
Main Authors: Mackaman, P, Tangsuphoom, N, Chavasit, V, Nattapol Tangsuphoom
Other Authors: Mahidol University. Institute of Nutrition. Food Science Unit
Format: Article
Language:English
Published: 2015
Subjects:
Pectin
Extraction
Cyclea barbata Miers
Depolymerization
Emulsifying properties
Online Access:https://repository.li.mahidol.ac.th/handle/123456789/30091
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Institution: Mahidol University
Language: English

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https://repository.li.mahidol.ac.th/handle/123456789/30091

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