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Response surface methodology for microwave-assisted extraction of pectin from cocoa pod husk (Theobroma cacao) mediated by oxalic acid

Radityo Pangestu, Siti Amanah, Ario Betha Juanssilfero, Yopi Yopi, Urip Perwitasari

2020Journal of Food Measurement & Characterization41 citationsDOI

Topics & Concepts

TheobromaHuskOxalic acidPectinExtraction (chemistry)Point of deliveryYield (engineering)Response surface methodologyChemistryChromatographyFood scienceBotanyMaterials scienceOrganic chemistryBiologyMetallurgyPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology
Response surface methodology for microwave-assisted extraction of pectin from cocoa pod husk (Theobroma cacao) mediated by oxalic acid | Litcius