Jackfruit (Artocarpus heterophyllus) by-products a novel source of pectin: Studies on physicochemical characterization and its application in soup formulation as a thickener
ABSTRACT: The global source of pectin production is primarily citrus fruits. However, food industries looking for alternative sources for pectin production to reduce their production costs. Fruit processing industries generate a considerable amount of solid by-products in the form of peels, seeds, c...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23000941 |