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Effect of hydrochloric acid and citric acid with ultrasound processing on characteristics of superfine-ground pectic polysaccharides from okra (Abelmoschus esculentus L.) peel

Food ChemistryUltrasound ProcessingBiomanufacturingEdible FilmPolysaccharideFood ProcessingSuperfine-ground Pectic PolysaccharidesCitric AcidFood TechnologyHealth Sciences