has been cited by the following article(s):
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[1]
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Okra (Abelmoschus esculentus L.) pectin yield as influenced by particle size and extraction solvent
Food Chemistry Advances,
2023
DOI:10.1016/j.focha.2023.100339
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[2]
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Okra (Abelmoschus esculentus L.) pectin yield as influenced by particle size and extraction solvent
Food Chemistry Advances,
2023
DOI:10.1016/j.focha.2023.100339
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[3]
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Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum
Foods,
2021
DOI:10.3390/foods10102333
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[4]
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Pectins from alternative sources and uses beyond sweets and jellies: An overview
Food Hydrocolloids,
2021
DOI:10.1016/j.foodhyd.2021.106824
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[5]
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Pectins from alternative sources and uses beyond sweets and jellies: An overview
Food Hydrocolloids,
2021
DOI:10.1016/j.foodhyd.2021.106824
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[6]
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Effect of okra pectin on the quality and consumer acceptability of tigernut milk and fried yam
Cogent Food & Agriculture,
2020
DOI:10.1080/23311932.2020.1781992
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[7]
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Pasting properties of starch-okra pectin mixed system
CyTA - Journal of Food,
2020
DOI:10.1080/19476337.2020.1838616
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