Effects of ultrasound, freeze-thaw pretreatments and drying methods on structure and functional properties of pectin during the processing of okra

Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Xin Xu, Lei Zhang, Abu ElGasim A. Yagoub, Xiaojie Yu, Haile Ma, Cunshan Zhou
Source: Food Hydrocolloids - Category: Food Science Source Type: research