Effect of pH, temperature and time combinations on yield and degree of esterification of mango peel pectin: A box-behnken design based statistical modelling

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dc.contributor.authorSangheetha, S.
dc.contributor.authorIlleperuma, D.C.K.
dc.contributor.authorNavaratne, A.N.
dc.contributor.authorJayasinghe, C.
dc.date.accessioned2019-12-10T07:48:21Z
dc.date.available2019-12-10T07:48:21Z
dc.date.issued2019-01
dc.identifier.citationTropical Agricultural Research, 30(2):p.1-12
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/24797
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniya
dc.subjectBox-Behnken design
dc.subjectDegree of esterification
dc.subjectFruit industry waste
dc.subjectHigh and low methoxyl pectins
dc.subjectMango peel
dc.titleEffect of pH, temperature and time combinations on yield and degree of esterification of mango peel pectin: A box-behnken design based statistical modelling
dc.typeArticle

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