Process optimisation for enzymatic clarification of indigenous wild watermelon (Citrullus lanatus) juice
A fundamental step in improving the quality and consumer acceptability of wild watermelon (Citrullus lanatus) is the process of juice clarification. The aim of this research was to investigate the physicochemical properties of crude wild watermelon (Citrullus lanatus) juice and to optimise the proce...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 8 vom: 08. Dez., Seite 779-788 |
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| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2023
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Wild watermelon clarification crude juice optimisation temperature |
| Accès en ligne |
Volltext |