RESPONSE SURFACE OPTIMIZATION FOR CLARIFICATION OF WHITE PITAYA JUICE USING A COMMERCIAL ENZYME
- 1 April 2010
- journal article
- Published by Wiley in Journal of Food Process Engineering
- Vol. 33 (2), 333-347
- https://doi.org/10.1111/j.1745-4530.2008.00277.x
Abstract
No abstract availableKeywords
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