Preparation of soy hull pectin

Food Chemistry

Volumn 65, Issue 4, 1999, Pages 461-467

  Gnanasambandam, Ravin ^a   Proctor, A ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

FTIR; HPLC; Pectins; Soy hull; Value added; X ray diffraction

Indexed keywords

PECTIN;

ARTICLE; FOOD ANALYSIS; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROPHOTOMETRY; SOYBEAN; X RAY DIFFRACTION;

CITRUS; GLYCINE MAX;

EID: 0033059753     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00197-6     Document Type: Article

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