Pear juice clarification using polygalacturonase from Beauveria bassiana: effects on rheological, antioxidant and quality properties

• Autorzy: Amobonye A.E. , Bhagwat P. , Ruzengwe F.M. , Singh S. , Pillai S.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2022
• Tom: 72
• Numer: 1
• Opis fizyczny: p.57-67,fig.,ref.

Twórcy

autor

Amobonye A.E.

• Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, PO Box 1334, Durban, 4000, South Africa

autor

Bhagwat P.

• Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, PO Box 1334, Durban, 4000, South Africa

autor

Ruzengwe F.M.

• Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, PO Box 1334, Durban, 4000, South Africa
• Department of Food Science and Technology, Chinhoyi University of Technology, P. Bag 7724, Chinhoyi, Zimbabwe

autor

Singh S.

• Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, PO Box 1334, Durban, 4000, South Africa

autor

Pillai S.

• Department of Biotechnology and Food Science, Faculty of Applied Sciences, Durban University of Technology, PO Box 1334, Durban, 4000, South Africa

Identyfikatory

DOI

10.31883/pjfns/145704