The effect of homogenisation, stabiliser and amylase on cloudiness of passion fruit juice
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference7 articles.
1. Viscosity reduction by homogenisation of orange juice concentrated in pilot taste evaporator;Crandall;Journal of Food Science,1989
2. Effect of clouding agents on stability and opacity of cloudy emulsion for soft drinks;Kaufman;Journal of Food Technology,1984
3. Low pH inactivation of pectinesterase in single strength orange juice;Owusu-Yaw;Journal of Food Science,1988
4. Enzymes in food processing;Reed,1966
5. Principles and procedures of statistics: a biometrical approach;Steel,1986
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