Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme
Response surface methodology (RSM) was employed for simultaneous analysis of the effects of enzymatic treatment conditions of incubation time, incubation temperature and enzyme concentration on physical characteristics such as turbidity, clarity, viscosity, and color. In this study, a two-factor cen...
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| Format: | Article |
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Journal of Food Engineering
2007
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