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Assam lemon as a source of pectin. I. Effect of method of extraction, drying and storage of peel and pomace on the recovery and quality of pectin.
Chaliha, B. P. and Barua, A. D. and Siddappa, G. S. (1963) Assam lemon as a source of pectin. I. Effect of method of extraction, drying and storage of peel and pomace on the recovery and quality of pectin. Indian Food Packer, 17 (3). pp. 8-14.
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Indian Food Packer, Volume-17(3 (1963) 8-14.pdf Download (239kB) | Preview |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | assam lemon, pectin |
| Subjects: | 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 13 Aug 2014 07:50 |
| Last Modified: | 13 Aug 2014 07:50 |
| URI: | http://ir.cftri.res.in/id/eprint/2652 |
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