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Published in 2022 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.107199
Abstract: Abstract The aim of study was to evaluate the changes in molecular and rheological characteristics of pectin fractions extracted from okra pods subjected to high-humidity hot air impingement blanching (HHAIB). HHAIB had pronounced impact on…
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Keywords:
okra pods;
extracted okra;
hhaib;
molecular rheological ... See more keywords