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Preparation of pectin from raw papaya (Carica papaya) by aluminium chloride precipitation method.

Bhatia, B. S. and Krishnamurthy, G. V. and Girdhari, Lal. (1959) Preparation of pectin from raw papaya (Carica papaya) by aluminium chloride precipitation method. Food Technology, 13. pp. 553-556.

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Food Science, September 1959, Vol. 8, No.9, p. 314.pdf - Published Version
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Item Type: Article
Uncontrolled Keywords: pectin, raw papaya, aluminium chloride
Subjects: 600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Oct 2013 07:23
Last Modified: 21 Oct 2013 07:23
URI: http://ir.cftri.com/id/eprint/4962

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