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...

书目详细资料
发表在:	International Journal of Food Properties
主要作者:	Rasidek N.A.M.; Nordin M.F.M.; Iwamoto K.; Rahman N.A.; Nagatsu Y.; Tokuyama H.
格式:	文件
语言:	English
出版:	Taylor and Francis Inc. 2018
在线阅读:	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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