Effect of Pectinase on the Physico-Chemical Properties of Juice from Pawpaw (Carica papaya) Fruits
Idoko J. O.; Achusi N.;
Related identifiers: ,
- Subject: Juice | pawpaw | pectinase.
A procedure for the preparation of clarified Pawpaw Juice was developed. About 750ml Pawpaw pulp was measured into 2 measuring cylinders A & B of capacity 1 litre heated to 400C, cooled to 200C. 30mls pectinase was added into cylinder A, while 30mls distille... View more
- Similar Research Results (16) 16 research results, page 1 of 2