Enzymatic Liquefaction and Characterization of Mangifera laurina Blume

The fruit Mangifera laurina Blume lacks sufficient research attention, with no literature available on its physicochemical properties, proximate nutritional composition, carotenoid content, or enzyme liquefaction process. Therefore, we aimed to optimize the parameters for enzymatic liquefaction of M...

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Detalhes bibliográficos
Principais autores: Lejaniya Abdul Kalam Saleena, Kelly Yie Lin Tan, Lee Sin Chang, Liew Phing Pui
Formato: Artigo
Idioma:English
Publicado em: Kemerovo State University 2024-03-01
coleção:Техника и технология пищевых производств
Assuntos:
Acesso em linha:https://fptt.ru/en/issues/22328/22339/