Butternut and beetroot pectins: Characterization and functional properties
The physicochemical characteristics and functional properties of butternut (Cucumis moschata Duch. ex Poiret) and beetroot (Beta vulgaris L. var. conditiva) pectins obtained by enzymatic extraction from by-products of vegetable processing have been evaluated. The molecular mass distribution was dete...
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| Autores principales: | Fissore, E.N., Rojas, A.M., Gerschenson, L.N., Williams, P.A. |
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| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_0268005X_v31_n2_p172_Fissore |
| Aporte de: |
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