Rheological and high gelling properties of mango (Mangifera indica) and ambarella (Spondias cytherea) peel pectins

International Journal of Food Science and Technology

Volumn 44, Issue 9, 2009, Pages 1809-1817

  Koubala, Benoît Bargui ^a   Kansci, Germain ^a   Garnier, Catherine ^b   Mbome, Israël Lape ^c   Durand, Sylvie ^b   Thibault, Jean François ^b   Ralet, Marie Christine ^b  

^a UNIVERSITY OF YAOUNDÉ I   (Cameroon)

^b INSTITUTE OF AGRICULTURAL RESEARCH FOR DEVELOPMENT IRAD   (Cameroon)

^c INRA   (France)

Author keywords

Ambarella; Extraction; Gelation; Mango; Peel pectins; Rheological properties

Indexed keywords

CITRUS; MANGIFERA INDICA; SPONDIAS DULCIS;

EID: 68949128988     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02003.x     Document Type: Article

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