Cellulases for Food Applications
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Publisher
Elsevier
Reference56 articles.
1. Date syrup: effect of hydrolytic enzymes (pectinase/cellulase) on physicochemical characteristics, sensory and functional properties;Abbès;LWT – Food Sci. Technol.,2011
2. Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme;Abdullah;J. Food Eng.,2007
3. Perspectives of solid state fermentation for production of food enzymes;Aguilar;Am. J. Biochem. Biotechnol.,2008
4. Chemical composition and quality of date syrup as affected by pectinase/cellulase enzyme treatment;Al-Hooti;Food Chem.,2002
5. Optimization of olive oil extraction by means of enzyme processing aids using response surface methodology;Aliakbarian;Biochem. Eng. J.,2008
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