Enzymatic Liquefaction and Characterization of Mangifera laurina Blume
The fruit Mangifera laurina Blume lacks sufficient research attention, with no literature available on its physicochemical properties, proximate nutritional composition, carotenoid content, or enzyme liquefaction process. Therefore, we aimed to optimize the parameters for enzymatic liquefaction of M...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Kemerovo State University
2024-03-01
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| Col·lecció: | Техника и технология пищевых производств |
| Matèries: | |
| Accés en línia: | https://fptt.ru/en/issues/22328/22339/ |
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