PHYSICO-CHEMICAL EVALUATION OF PECTIN EXTRACTED FROM SOYBEAN HULLS AND SUNFLOWER HEADS BY ULTRASONIC AND MICROWAVE HEATING
ALI ABD-ELLAH ALI BEKHEIT;
Abstract
This study was conducted to evaluate the effect of ultrasonic or microwave intensities, extraction temperature and extraction time on the yield and quality of pectin extracted from soybean hulls and sunflower head residues. Ultrasonic and microwave wer
Other data
| Title | PHYSICO-CHEMICAL EVALUATION OF PECTIN EXTRACTED FROM SOYBEAN HULLS AND SUNFLOWER HEADS BY ULTRASONIC AND MICROWAVE HEATING | Authors | ALI ABD-ELLAH ALI BEKHEIT | Keywords | PHYSICO-CHEMICAL EVALUATION OF PECTIN EXTRACTED FROM SOYBEAN HULLS AND SUNFLOWER HEADS BY ULTRASONIC AND MICROWAVE HEATING | Issue Date | 2008 | Description | This study was conducted to evaluate the effect of ultrasonic or microwave intensities, extraction temperature and extraction time on the yield and quality of pectin extracted from soybean hulls and sunflower head residues. Ultrasonic and microwave wer |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 124240h155.pdf | 136.14 kB | Adobe PDF | View/Open |
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