Extraction of Mango Juice with Pectinase Influences Quality
O. E. Adelakun, M. O. Oke, E. A. Akande & A. O. Adebiyi- Olabode · Asian Food Science Journal · 2020
The production of mango juice is usually characterized with high percentage of pulp which is conventionally reduced with enzymatic treatment in processing. The use of pectinase in fruit juice processing however has not been fully explored in Nigeria. Therefore, this study investi...
Open access
Research Article
10.9734/afsj/2020/v16i330174