Characterization and Optimization of Process Parameters for Enzyme Assisted Extraction of Kendu (Diospyros Melanoxylon Roxb.) Fruit Juice
Author:
Affiliation:
1. Department of Food Process Engineering, National Institute of Technology, Rourkela, India
2. Department of Food Technology and Management, Indian Institute of Plantation Management, Bengaluru, India
Publisher
Informa UK Limited
Subject
Horticulture,Plant Science,Agronomy and Crop Science,Ecology
Link
https://www.tandfonline.com/doi/pdf/10.1080/15538362.2021.1873220
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