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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Bibliografski detalji

Glavni autori:	Lejaniya Abdul Kalam Saleena, Kelly Yie Lin Tan, Lee Sin Chang, Liew Phing Pui
Format:	Artigo
Jezik:	Inglês
Izdano:	Kemerovo State University 2024-03-01
Serija:	Техника и технология пищевых производств
Teme:	mangifera laurina mango enzymatic enzymatic liquefaction fruit juice
Online pristup:	https://fptt.ru/en/issues/22328/22339/
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