Functional properties of Corchorus olitorius L. Hydrocolloid in food model systems
The hydrocolloid from dried leaves of Corchorus olitorius L., commonly known as saluyot, was extracted and precipitated using boiling water and ethanol, respectively. Varying boiling times (30, 45 and 60 min) for hydrocolloid extraction were investigated. Results showed that the degree of esterifica...
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| Format: | Abschlussarbeit |
| Sprache: | English |
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Quezon City
College of Home Economics, University of the Philippines Diliman
2013.
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