Discussion Forum : Principles Of Food Preservation
Question - This is the insoluble precursor of pectin which when boiled in acid solution such as jelly making is hydrolysed to soluble pectin.
Options:
A .  Pectin
B .  Protopectin
C .  Methyl alcohol
D .  Pectic acid
Answer: Option B
Answer: (b).Protopectin

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