Filter by

  • Publication Year
  • Availability
  • Attachment
  • Collection Type
    See More
  • General Material Designation
    See More
  • Location
    See More
  • Language
Found 1 from your keywords: subject="raspberry jam"
cover
Substitution of Commercial Pectin with Lemon Pectin in Production of Raspberr…
Comment Share
Natasha Livia

In the attempt of reducing fruit waste from fruit industry, thawed fruit and lemon waste (peel and pith) can be utilized to produce jam. Pectin, a vital gelling agent in jam making is abundant in lemon waste, however, its yield and effectiveness depends on the extraction method. In this study, the lemon pectin was extracted from using heat and strained with cheesecloth. The pectin was then adde…

Edition
-
ISBN/ISSN
-
Collation
-
Series Title
-
Call Number
FT 23-042