Physicochemical Properties of Dietary Fibres Prepared from Ambarella (Spondias cytherea) and Mango (Mangifera indica) Peels

Food and Bioprocess Technology

Volumn 6, Issue 2, 2013, Pages 591-597

  Koubala, Benoît Bargui ^a   Kansci, Germain ^b   Garnier, Catherine ^c   Thibault, Jean François ^c   Ralet, Marie Christine ^c  

^a UNIVERSITY OF MAROUA   (Cameroon)

^b UNIVERSITY OF YAOUNDÉ I   (Cameroon)

^c INRA   (France)

Author keywords

Ambarella; Fibres; Hydration; Mango; Peels; Physicochemical properties

Indexed keywords

FRUITS; HYDRATION; LIME; PEELING; PHYSICOCHEMICAL PROPERTIES;

AMBARELLA; APPARENT VISCOSITY; DRY MATTER CONTENT; HYDRATION CAPACITY; MANGIFERA INDICA; MANGO; NEUTRAL SUGAR; SOLUBLE DIETARY FIBRE;

FIBERS;

MANGIFERA INDICA; SPONDIAS DULCIS;

EID: 84872619951     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0660-1     Document Type: Article

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