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© 2020 MJH Life Sciences and Chromatography Online. All rights reserved.
© 2020 MJH Life Sciences™ and Chromatography Online. All rights reserved.
The need to increase the use of low valued co-products derived from the processing of sugar beets has prompted the investigation of the structure of the pectin extracted from sugar beet pulp. The characterization of sugar beet pectin is essential as it has the potential to be used in the production of industrial products, e.g., as an emulsifying agent in food systems.