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)
AGROVOC关键词
书目信息
页码
p. 85-91
其它主题
Cocoa shell; Ph value; Dietary fiber; Byproducts
语言
泰国
注释
Summaries (En, Th)
翻译的标题
ผลของอุณหภูมิและค่า pH ต่อการสกัดและสมบัติของเพกทินจากเปลือกโกโก้
类型
Conference; Summary; Non-Conventional
来源
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
粮农组织大会
60. Kasetsart University Annual Conference, Bangkok (Thailand), 21-23 Feb 2022
2024-01-22
AGRIS AP