RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Pectin extraction from the Moringa oleifera pods and its application in a jam
https://doi.org/10.31248/RJFSN2020.093 | Article Number: DCF6A74C2 | Vol.5 (5) - December 2020
Received Date: 22 May 2020 | Accepted Date: 19 June 2020 | Published Date: 30 December 2020
Authors: Maria Eugenia Moreno Quintero* , Maribel Coromoto Quintero Ramírez and "> Lourdes Mariana Crespo Zafra
Keywords: Moringa oleifera, Acid hydrolysis, jam, pectin.
APA STYLE
Moreno Quintero, M. E., Quintero Ramírez, M. C., & Crespo Zafra, L. M. (2020). Pectin extraction from the Moringa oleifera pods and its application in a jam. Research Journal of Food Science and Nutrition, 5(5), 114-123.
HARVARD STYLE
Moreno Quintero, M. E., Quintero Ramírez, M. C. and Crespo Zafra, L. M. 2020. Pectin extraction from the Moringa oleifera pods and its application in a jam. Research Journal of Food Science and Nutrition, 5(5), Pp. 114-123.
VANCOUVER STYLE
Moreno Quintero ME, Quintero Ramírez MC & Crespo Zafra LM. Pectin extraction from the Moringa oleifera pods and its application in a jam. Research Journal of Food Science and Nutrition. 2020 Dec 30:5(5): 114-123.
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