Yapo, Beda Marcel <br/><br/>
Yellow passion fruit rind--a potential source of low-methoxyl pectin.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Apr 2006 
 - 2738-44 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf052605q  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Calcium--analysis<br/>Chemical Phenomena<br/>Chemistry, Physical<br/>Elasticity<br/>Esterification<br/>Fruit--chemistry<br/>Gels--chemistry<br/>Kinetics<br/>Methylation<br/>Passiflora--chemistry<br/>Pectins--chemistry<br/>Temperature<br/>Viscosity