tailieunhanh - Studies on characterisation of combined pulsed electric field and microwave extracted pectin from jack fruit rind and core

Value addition of inedible parts of Jackfruit such as rind and core using efficient and environment friendly methods would reduce wastage, and its disposal problem and also fetch additional profit to farmers. Pectin, a secondary food ingredient used as gelling, stabilizing and emulsifying agent in food products is such a valuable by-product having nutritional as well as health benefits. | Studies on characterisation of combined pulsed electric field and microwave extracted pectin from jack fruit rind and core

crossorigin="anonymous">
Đã phát hiện trình chặn quảng cáo AdBlock
Trang web này phụ thuộc vào doanh thu từ số lần hiển thị quảng cáo để tồn tại. Vui lòng tắt trình chặn quảng cáo của bạn hoặc tạm dừng tính năng chặn quảng cáo cho trang web này.