EFFECT OF MICROWAVE POWER ON QUALITY PARAMETERS OF PECTIN EXTRACTED FROM MANGO PEEL
The present study aims to use microwave pow-er to facilitate the extraction of pectin from dried mango peels, and also to explore the effect of power on some quality parameters of the resultant pectin. Chemical composition of dried mango peels ascertained a high percent of total pectin, being 16.01...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Árabe |
| Έκδοση: |
The Union of Arab Universities
2007-09-01
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| Σειρά: | Arab Universities Journal of Agricultural Sciences |
| Θέματα: | |
| Διαθέσιμο Online: | https://ajs.journals.ekb.eg/article_14950_df326f3e516596165983e57e32db9ea5.pdf |
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