Characterization of chemical, molecular, thermal and rheological properties of medlar pectin extracted at optimum conditions as determined by Box-Behnken and ANFIS models
Characterization of chemical, molecular, thermal and rheological properties of medlar pectin extracted at optimum conditions as determined by Box-Behnken and ANFIS models
Authors
Keywords
Medlar fruit, Pectin extraction yield, RSM and ANFIS modeling, Molecular, thermal and rheological characterization
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