Cite
HARVARD Citation
Liew, S. et al. (n.d.). Comparison of Acidic and Enzymatic Pectin Extraction from Passion Fruit Peels and Its Gel Properties. Journal of food process engineering. 39 (5), pp. 501-511. [Online].
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Liew, S. et al. (n.d.). Comparison of Acidic and Enzymatic Pectin Extraction from Passion Fruit Peels and Its Gel Properties. Journal of food process engineering. 39 (5), pp. 501-511. [Online].