Effect of Enzymatic Treatment on Viscosity and on Pectic Substances of Tomato Juice
Effect of treatment of hot break single strength tomato juice (SSTJ) with different concentrations of exogenous pectin methylesterase (0, 5, 10, 15, 20, 25, 30, 35, 40, 45 and 50 U/ 100 ml tomato juice) (PME) produced by Aspergillus niger under optimum conditions (45°C and pH= 4 for 10 min in a w...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Tikrit University
2022-12-01
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| coleção: | Tikrit Journal for Agricultural Sciences |
| Assuntos: | |
| Acesso em linha: | https://tjas.org/index.php/tjas/article/view/180 |
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