Process optimization for enzyme aided clarification of watermelon juice
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-012-0720-1.pdf
Reference41 articles.
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4. Chakraborty SK, Kumbhar BK, Chakraborty S, Yadav P (2011) Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology. J Food Sci Technol 48(2):167–174
5. Chang TS, Siddiq M, Sinha NK, Cash JN (1995) Commercial pectinase and the yield quality of stanley plum juice. J Food Process Preserv 19(2):89–101
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