Quality of soursop juice after pectinase enzyme treatment
A pectinase enzyme was used at 0-0.1% concentrations to help in the extraction of soursop juice. The incubation times were from 1–3 h. The juices obtained were evaluated for yield, titratable acidity, pH, ascorbic acid, total soluble solids, viscosity, turbidity and sugar contents. Results indicated...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | مقال |
| منشور في: |
Elsevier
1994
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| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/111862/ https://linkinghub.elsevier.com/retrieve/pii/0308814694900523 |
| الوسوم: |
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