Open AccessTHE EFFECT OF THE DRYING AND EXTRACTION METHODS ON THE PECTIN YIELD AND THE OPTIMIZATION OF MICROWAVE-ASSISTED PECTIN EXTRACTION FROM KAFFIR LIME (CITRUS HYSTRIX) POMACE
Publication year - 2019
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2019.11.3.16
Subject(s) - pectin , pomace , extraction (chemistry) , yield (engineering) , chemistry , lime , raw material , hystrix , flavor , food science , chromatography , botany , materials science , biology , organic chemistry , metallurgy