OPTIMUM PECTIN EXTRACTION CONDITIONS FROM VALLENATO MANGO PEEL BY MICROWAVE HEATING

ricardo duran baron; aida luz villa holguin

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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OPTIMUM PECTIN EXTRACTION CONDITIONS FROM VALLENATO MANGO PEEL BY MICROWAVE HEATING

ricardo duran baron ¹ ; aida luz villa holguin ¹

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ricardo duran baron; aida luz villa holguin. OPTIMUM PECTIN EXTRACTION CONDITIONS FROM VALLENATO MANGO PEEL BY MICROWAVE HEATING. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/optimum-pectin-extraction-conditions-from-vallenato-mango-peel-by-microwave-heat?lang=en>. Acesso em: 15 Nov. 2026. Copy citation

ricardo duran baron, 2022, OPTIMUM PECTIN EXTRACTION CONDITIONS FROM VALLENATO MANGO PEEL BY MICROWAVE HEATING. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/optimum-pectin-extraction-conditions-from-vallenato-mango-peel-by-microwave-heat?lang=en>. Copy citation

ricardo duran baron. (2022, May). OPTIMUM PECTIN EXTRACTION CONDITIONS FROM VALLENATO MANGO PEEL BY MICROWAVE HEATING. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

ricardo duran baron, OPTIMUM PECTIN EXTRACTION CONDITIONS FROM VALLENATO MANGO PEEL BY MICROWAVE HEATING. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/optimum-pectin-extraction-conditions-from-vallenato-mango-peel-by-microwave-heat?lang=en Copy citation

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¹ universidad de antioquia

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Food Processing

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