Pectin Strength of Common Varieties of Plantain Peels Used in the Production of Jam/Marmalade
O. M. Akusu & B. S. Chibor · Asian Food Science Journal · 2020
The pectin strength of peels from four plantain cultivars; Horn Plantain (sample B), French Plantain (sample C), False horn Plantain (sample D), and French Horn Plantain (sample E) and its effect on Jam and Marmalade produced was investigated. Pectin was extracted from the planta...
Open access
Research Article
10.9734/afsj/2020/v19i330238