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...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	International Journal of Food Properties
المؤلف الرئيسي:	Rasidek N.A.M.; Nordin M.F.M.; Iwamoto K.; Rahman N.A.; Nagatsu Y.; Tokuyama H.
التنسيق:	مقال
اللغة:	English
منشور في:	Taylor and Francis Inc. 2018
الوصول للمادة أونلاين:	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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