Effect of Celeriac Pulp Maceration by <i>Rhizopus</i> sp. Pectinase on Juice Quality
Peeled and unpeeled celeriac pulp was macerated with pectinase from <i>Rhizopus</i> sp. at 25 °C for 30 and 60 min. Peeling, enzyme addition, and maceration time significantly affected the quality characteristics of the juice. The juice obtained from peeled celeriac was characterized by...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-12-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/27/23/8610 |