Journal ArticleOPEN ACCESS

Optimization of Pectin Extractions from Walnut Green Husks and Characterization of the Extraction Physicochemical and Rheological Properties

  • Nouri M
  • et al.
Nutrition and Food Sciences Research (2020) 7(2) 47-58
DOI: 10.29252/nfsr.7.2.47
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Abstract

… Optimum sample solution of the extracted pectin exhibited viscous and pseudoplastic behaviors … Rheological properties Of the extracted pectin samples at the optimum point, a solution with 1 … Dynamic rheology test was carried out at a constant temperature of 25 °C using rotary …

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Nouri, M., & Mokhtarian, M. (2020). Optimization of Pectin Extractions from Walnut Green Husks and Characterization of the Extraction Physicochemical and Rheological Properties. Nutrition and Food Sciences Research, 7(2), 47–58. https://doi.org/10.29252/nfsr.7.2.47

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