Assam lemon as a source of pectin. Part II. The effect of storage of dried peel and pomace on the recovery and quality of pectin and also stability of the pectin during storage.

Chaliha, B. P. and Barua, A. D. and Siddappa, G. S. (1963) Assam lemon as a source of pectin. Part II. The effect of storage of dried peel and pomace on the recovery and quality of pectin and also stability of the pectin during storage. Indian Food Packer, 17 (4). pp. 4-8.

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Item Type:	Article
Uncontrolled Keywords:	pectin, assam lemon, storage, quality
Subjects:	600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Dec 2021 06:56
Last Modified:	21 Dec 2021 06:56
URI:	http://ir.cftri.res.in/id/eprint/2653

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