A Comparative Analysis of the Physico-Chemical Properties of Pectin Isolated from the Peels of Seven Different Citrus Fruits
In the present research work, pectin was isolated from the peels of seven citrus fruits g5210t-p90 (Citrus limon, Citrus limetta, Citrus sinensis, Citrus maxima, Citrus jambhiri, Citrus sudachi, and Citrus hystrix) for a comparison of its physicochemical parameters and its potential use as a thickening agent, gelling agent, and food ingredient in f