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...
| الحاوية / القاعدة: | International Journal of Food Properties |
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| المؤلف الرئيسي: | |
| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Taylor and Francis Inc.
2018
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| 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 |