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Effect of pH, temperature and time combinations on yield and degree of esterification of mango peel pectin: a box-behnken design based statistical modelling Cover

Effect of pH, temperature and time combinations on yield and degree of esterification of mango peel pectin: a box-behnken design based statistical modelling

Tropical Agricultural Research
Volume 30 (2019): Issue 2
By: ,  ,   and    
Open Access
|Jan 2019
Authors

Authors

S. Sangheetha

ssangheetha06@gmail.com

University College of Jaffna, Jaffna

D. C. K. Illeperuma

congress@pgia.ac.lk

University of Peradeniya

A. N. Navaratne

congress@pgia.ac.lk

University of Peradeniya

C. Jayasinghe

congress@pgia.ac.lk

Wayamba University of Sri Lanka
DOI: https://doi.org/10.4038/tar.v30i2.8304 | Journal eISSN: 2706-0233
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Language: English
Page range: 1 - 12
Published on: Jan 30, 2019
Published by: Postgraduate Institute of Agriculture (PGIA)
In partnership with: Paradigm Publishing Services
Keywords:
Box-behnken design,
Degree of esterification,
Fruit industry waste,
High and low methoxyl pectins,
Mango peel

© 2019 S. Sangheetha, D. C. K. Illeperuma, A. N. Navaratne, C. Jayasinghe, published by Postgraduate Institute of Agriculture (PGIA)
This work is licensed under the Creative Commons License.

Volume 30 (2019): Issue 2
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