Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization

Published 2019 View Full Article

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Title
Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization
Authors
Keywords
Potato pulp, Pectin, Ultrasound-microwave assisted acid extraction, Structural characteristics
Journal
FOOD CHEMISTRY
Volume 289, Issue -, Pages 351-359
Publisher
Elsevier BV
Online
2019-03-12
DOI
10.1016/j.foodchem.2019.03.027

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