Rheological characterization of low methoxyl pectin extracted from durian rind
Pectin’s rheological properties are closely related to its functionality for food and pharmaceutical applications. In this study, the flow behavior and viscoelastic properties of durian rind pectin (DP) (esterification degree = 18.99%, molecular weight = 42.1 kDa) were evaluated at different concen...
| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
ELSEVIER
2023
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| Assuntos: | |
| Acesso em linha: | http://eprints.uthm.edu.my/8919/1/J15858_de481251421b7687f8db074c254b7ae2.pdf |