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

• 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
• Institution: Mahidol University

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