Rheological flow models of banana peel pectin jellies as affected by sugar concentration

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Rheological flow models of banana peel pectin jellies as affected by sugar concentration

In the present study, peel pectin jellies (PPJ) were isolated from banana peel Musa acuminata Colla (AAA, cv ‘Berangan’) varieties using water bath extraction; five jellies were produced, namely, PPJ_68%, PPJ_70%, PPJ_71%, PPJ_72%, and PPJ_76%. The effect of sugar content on the rheology of the PPJ...

書誌詳細
出版年:	International Journal of Food Properties
第一著者:	Rasidek N.A.M.; Nordin M.F.M.; Iwamoto K.; Rahman N.A.; Nagatsu Y.; Tokuyama H.
フォーマット:	論文
言語:	English
出版事項:	Taylor and Francis Inc. 2018
オンライン･アクセス:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85055534816&doi=10.1080%2f10942912.2018.1514505&partnerID=40&md5=36591f7918e0b5da435b7d5de6c0e3ce

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