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Optimization of banana juice extraction using combination of enzymes
Banana juice extraction was optimized using central composite rotatable design with four numerical factors was employed to design the experiments. The numerical factors were incubation temperature (30–50 °C), and incubation time (20–60 min), cellulase concentration (0–0.4 g/100 g banana) and pectina...
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| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6675813/ https://ncbi.nlm.nih.gov/pubmed/31413400 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03845-z |
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