Caracterização sensorial de néctares de tamarindo (Tamarindus indica L.) adoçados com xilitol
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چکیده
منابع مشابه
CARACTERIZAÇÃO DE UM NOVO COMPLEXO BIMETÁLICO DE Pd ( II ) CONTENDO
This article reports the synthesis and characterization of a new binuclear complex of palladium (II) containing the antibiotic oxytetracycline. The complex was characterized by the usual techniques of analysis. With respect to sites of coordination, the IR spectral data suggests the involvement the oxygen of the amide group and the oxygen of the neighbor hydroxyl group at ring A and to the carb...
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The alcohol-insoluble fraction from the water extract of tamarind seed meal, constituting 60 to 65 per cent of the husked kernel, has been described as a rich source of pectin (l-3). Although it forms a firm jelly in the presence of appropriate amounts of sugar and acid (1,4) and has been suggested for commercial use as a substitute for pectin (5), it has been shown in preliminary communication...
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The dormancy and seed germination of Tamarindus indica (L) was studied. This involved the usage of some dormancy-releasing methods and the influence of oven dry heat treatments on the seeds. The preliminary germination tests on fresh and air-dried seeds showed low percentage germinability (10-20%). The seeds are known to have high socio-economic value most especially in the savanna regions of t...
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ژورنال
عنوان ژورنال: Research, Society and Development
سال: 2021
ISSN: 2525-3409
DOI: 10.33448/rsd-v10i1.11951