Properties of pectin isolated from lawulu (Crysophylum roxberghi G Don) and development of jam and fruit leather using lawulu and pineapple

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PGIATAR-13-51.pdf (744.04 KB)

Date

2001

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Postgraduate Institute of Agriculture, University of Peradeniya:Peradeniya

Abstract

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Keywords

Food Science, Crysophylum roxberghi, Pectin, Physicochemical properties, Jams, Fruit products, Fruit leather

Citation

Tropical Agricultural Research, 13:p.51-60

URI

https://dl.nsf.gov.lk/handle/1/11799

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Tropical Agricultural Research

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