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Yellow passion fruit rind--a potential source of low-methoxyl pectin.
J Agric Food Chem. 2006 Apr 5;54(7):2738-44. doi: 10.1021/jf052605q.
J Agric Food Chem. 2006.
PMID: 16569069
Extraction and Characterization of Highly Gelling Low Methoxy Pectin from Cashew Apple Pomace.
Yapo BM, Koffi KL.
Yapo BM, et al. Among authors: koffi kl.
Foods. 2013 Dec 23;3(1):1-12. doi: 10.3390/foods3010001.
Foods. 2013.
PMID: 28234301
Free PMC article.
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Dietary fiber components in yellow passion fruit rind--a potential fiber source.
Yapo BM, Koffi KL.
Yapo BM, et al. Among authors: koffi kl.
J Agric Food Chem. 2008 Jul 23;56(14):5880-3. doi: 10.1021/jf073247p. Epub 2008 Jun 18.
J Agric Food Chem. 2008.
PMID: 18558700
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Utilisation of model pectins reveals the effect of demethylated block size frequency on calcium gel formation.
Yapo BM, Koffi KL.
Yapo BM, et al. Among authors: koffi kl.
Carbohydr Polym. 2013 Jan 30;92(1):1-10. doi: 10.1016/j.carbpol.2012.09.010. Epub 2012 Sep 14.
Carbohydr Polym. 2013.
PMID: 23218258
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