Effect of Pectinase on the Physico-Chemical Properties of Juice from Pawpaw (Carica papaya) Fruits

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Idoko J. O.; Achusi N.;
(2013)

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
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