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)
Ключевые слова АГРОВОК
Библиографическая информация
Нумерация страниц
p. 85-91
Другие темы
Cocoa shell; Ph value; Dietary fiber; Byproducts
Язык
Тайский
Примечание
Summaries (En, Th)
Переведенный заголовок
ผลของอุณหภูมิและค่า pH ต่อการสกัดและสมบัติของเพกทินจากเปลือกโกโก้
Тип
Conference; Summary; Non-Conventional
Источник
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
Конференция
60. Kasetsart University Annual Conference, Bangkok (Thailand), 21-23 Feb 2022
2024-01-22
AGRIS AP
Поставщик данных
Эту запись предоставил Kasetsart University
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