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Pectin. Its manufacture and uses.
Tandon, G. L. (1951) Pectin. Its manufacture and uses. Indian Food Packer, 5 (12). 7-10, 27.
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Abstract
Pectin is present chiefly in fruit and vegetable pulp. It is so distributed all through the tissues of fruits and vegetables thll,t it lingers in the pomace mainly in the insoluble carbohydrate portion or "maru" even after the juice has been extracted.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | pectin, apple pomace, citrus residues, manufacture, uses |
| Subjects: | 600 Technology > 08 Food technology > 24 Fruits |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 01 May 2013 05:51 |
| Last Modified: | 01 May 2013 05:57 |
| URI: | http://ir.cftri.res.in/id/eprint/2847 |
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