Enzymatic Liquefaction and Characterization of Mangifera laurina Blume

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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Bibliographic Details
Main Authors: Lejaniya Abdul Kalam Saleena, Kelly Yie Lin Tan, Lee Sin Chang, Liew Phing Pui
Format: Article
Language:English
Published: Kemerovo State University 2024-03-01
Series:Техника и технология пищевых производств
Subjects:
mangifera laurina
mango
enzymatic
enzymatic liquefaction
fruit juice
Online Access:https://fptt.ru/en/issues/22328/22339/
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