Optimization Of Papaya (Carica Papaya) Juice Quality Through Acidified Blanching Water And Pectinase Enzyme Pre-treatments
Papaya (Carica papaya) is a highly perishable fruit, it could be processed into papaya juice to prolong its shelf life. However, high pectin content in papaya causes juice extraction difficulty, resulting in low yield. This study aims to determine the effect of acidified blanching water and pectinas...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2021
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| Online Access: | http://eprints.usm.my/52136/1/ONG%20WEN%20LEprints.pdf |