Effect of temperature and pH on pectin extraction and properties from cocoa shell
2022
Rawisada Pholsin(Chulalongkorn University, Bangkok (Thailand). Faculty of Science. Department of Food Technology) | Kitipong Assatarakul(Chulalongkorn University, Bangkok (Thailand). Faculty of Science. Department of Food Technology)
Palabras clave de AGROVOC
Información bibliográfica
Paginación
p. 85-91
Otras materias
Cocoa shell; Ph value; Dietary fiber; Byproducts
Idioma
Tailandés
Nota
Summaries (En, Th)
Título traducido
ผลของอุณหภูมิและค่า pH ต่อการสกัดและสมบัติของเพกทินจากเปลือกโกโก้
Tipo
Conference; Summary; Non-Conventional
Fuente
Proceedings of 60th Kasetsart University Annual Conference: Science, Engineering and Architecture, Agro-Industry, Natural Resources and Environment. Kasetsart University, Bangkok (Thailand) Ministry of Education, Science, Research and Innovation, Bangkok (Thailand) Ministry of Agriculture and Cooperatives, Bangkok (Thailand) Ministry of Education, Bangkok (Thailand) Ministry of Natural Resources and Environment, Bangkok (Thailand) Ministry of Digital Economy and Society, Bangkok (Thailand) Thailand Science Research and Innovation, Bangkok (Thailand) National Research Council of Thailand, Bangkok (Thailand) Prachacheun Research Network, Pathum Thani (Thailand). Bangkok (Thailand), 2022. ISBN 978-616-278-689-1. p. 85-91
Conferencia
60. Kasetsart University Annual Conference, Bangkok (Thailand), 21-23 Feb 2022
2024-01-22
AGRIS AP
Proveedor de Datos
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