Cinnamon Apple Pomace Pectins: Physicochemical Characteristics and Gel-Forming Properties
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چکیده
Cite this article: Besson V, Yapo BM, Koffi K (2013) Cinnamon Apple Pomace Pectins: Physicochemical Characteristics and Gel-Forming Properties. J Hum Nutr Food Sci 1(3): 1019. *Corresponding author Beda Marcel Yapo, Subunit of Pedagogy in Biochemistry and Microbiology, Unit of Training and Research in Agroforestry, University of Jean Lourougon Guédé, BP 150 Daloa, Côte d’Ivoire; Tel: +225 48 73 61 30/32 78 10 88; Fax: +225 32 78 75 70; Email: [email protected]
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تاریخ انتشار 2014