Effect of high pressure processing on the microbiological, physicochemical and enzymatic properties of jackfruit (Artocarpus heterophyllus L.) bulb

Bibliographic Details
Main Authors:	Ng, S.K., Tan, T.B., Tan, P.F., Chong, G.H., Tan, C.P.
Format:	Article
Language:	English
Published:	Rynnye Lyan Resources 2018-11-01
Series:	Food Research
Subjects:	High pressure processing Jackfruit Escherichia coli Polygalacturonase Pectin esterase Texture profile analysis
Online Access:	https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_4__fr-2018-208_ng_2.pdf

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