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)
Mots clés AGROVOC
Informations bibliographiques
Pagination
p. 85-91
D'autres materias
Cocoa shell; Ph value; Dietary fiber; Byproducts
Langue
thaï
Note
Summaries (En, Th)
Titre traduit
ผลของอุณหภูมิและค่า pH ต่อการสกัดและสมบัติของเพกทินจากเปลือกโกโก้
Type
Conference; Summary; Non-Conventional
Source
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
Conférence
60. Kasetsart University Annual Conference, Bangkok (Thailand), 21-23 Feb 2022
2024-01-22
AGRIS AP
Fournisseur de données
Cette notice bibliographique a été fournie par Kasetsart University
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