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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