Rheological behaviour of enzyme clarified sapota (Achras sapota L) juice at different concentration and temperatures
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-013-1222-5.pdf
Reference74 articles.
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3. Ahmed T, Burhanuddin M, Haque MA, Hossain MA (2011) Preparation of jam from Sapota (Achras Zapota L.). The Agriculturist 9(1&2):1–7
4. Aliaa ARN, Mazlina MKS, Taip FS, Abdullah AGL (2010) Response surface optimization for clarification of white pitaya juice using a commercial enzyme. J Food Process Eng 33(2):333–347
5. Almeida MMB, Sousa PHMD, Arriaga AMC, Prado GMD, Maghalhaes CEDC, Maia GA, Lemos TLGD (2011) Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil. Food Res Int 44:2155–2159
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