Pectins from the pulp of gabiroba (Campomanesia xanthocarpa Berg): Structural characterization and rheological behavior.
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DOI: 10.1016/j.carbpol.2019.03.045
Abstract: The pulp of gabiroba fruits was submitted to a hot water extraction, giving rise to a crude pectin named GW. GW was shown to be composed mainly of arabinose (54.5%), galacturonic acid (33.5%), galactose (7.6%),… read more here.
Keywords: pulp gabiroba; pectins pulp; rheological behavior; behavior ... See more keywords