Cacao pod husks as a source of low-methoxyl, highly acetylated pectins able to gel in acidic media

Published 2017 View Full Article

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Title
Cacao pod husks as a source of low-methoxyl, highly acetylated pectins able to gel in acidic media
Authors
Keywords
LM pectins, High acetyl, Cacao pod husks, Theobroma cacao, Rheology
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 101, Issue -, Pages 146-152
Publisher
Elsevier BV
Online
2017-03-18
DOI
10.1016/j.ijbiomac.2017.03.082

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