| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539959 | Food Chemistry | 2012 | 11 Pages |
Abstract
⺠Water to seed (W/S) ratio had the most significant (p < 0.05) effect on the solubility. ⺠The extraction process at very acidic or alkali pH led to reduce the volume-weighted mean. ⺠Aqueous extraction variables exhibited the most significant effect on span. ⺠The aqueous extraction at elevated temperature and alkali pH resulted in the high OHC. ⺠The durian seed gum with maximum WHC can be used as a potential source of dietary fibre.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Bahareh Tabatabaee Amid, Hamed Mirhosseini,