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

Malanganie, K.G.P.Gamlath, G.G.S.2014-11-122014-11-122001Tropical Agricultural Research, 13:p.51-60https://dl.nsf.gov.lk/handle/1/11799Food ScienceCrysophylum roxberghiPectinPhysicochemical propertiesJamsFruit productsFruit leatherProperties of pectin isolated from lawulu (Crysophylum roxberghi G Don) and development of jam and fruit leather using lawulu and pineappleA