The effect of high humidity hot air impingement blanching on the changes in molecular and rheological characteristics of pectin fractions extracted from okra pods
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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… read more here.
Keywords: okra pods; extracted okra; hhaib; molecular rheological ... See more keywords