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A Comparative Study of Pectin Extracted from Passion Fruit Rind Flours

✍ Scribed by Maria H. G. Canteri; Agnes P. Scheer; Gilvan Wosiacki; Christian Ginies; Marise Reich; Catherine M. C. G. Renard

Book ID
106422838
Publisher
Springer US
Year
2010
Tongue
English
Weight
247 KB
Volume
18
Category
Article
ISSN
1572-8900

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✍ Beda M Yapo; Kouassi L Koffi πŸ“‚ Article πŸ“… 2008 πŸ› John Wiley and Sons 🌐 English βš– 193 KB

## Abstract **BACKGROUND:** Yellow passion fruit (__Passiflora edulis__ var. __flavicarpa__ Degener) is one of the main sources of juice production in tropical regions, the extraction of which generates large amounts of rind and seeds as by‐products. In a view to valorize rinds as a possible fiber