Extraction and characterization of highly gelling low methoxy pectin from cashew apple pomace

Foods

Volumn 3, Issue 1, 2014, Pages

  Yapo, Beda M ^a   Koffi, Kouassi L ^b  

^a Jean Lorougnon GUEDE University   (Côte d’Ivoire)

^b Institut National Polytechnique Felix Houphouet Boigny   (Côte d’Ivoire)

Author keywords

Cashew apple; Gelation; Low methoxy pectin; Molecular features; Purification

Indexed keywords

EID: 84919952171     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods3010001     Document Type: Article

References (21)

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