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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...
में बचाया:
| में प्रकाशित: | J Food Sci Technol |
|---|---|
| मुख्य लेखकों: | , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Springer India
2019
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| विषय: | |
| ऑनलाइन पहुंच: | 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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