Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Md. Gulzarul Aziz"'
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 641-651 (2017)
The research was conducted with the production of pectinase enzyme by fungal fermentation using Rhizopus oryzae and characterization of produced enzyme with respect to pH, temperature, incubation time, and substrate specificity. Carbon source was opt
Externí odkaz:
https://doaj.org/article/bb0b54ea67c244e9ac0ac025354f9f00
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 4, Pp 2203-2216 (2021)
Food Science & Nutrition, Vol 9, Iss 4, Pp 2203-2216 (2021)
The experiment was conducted to evaluate the dehydration kinetics and quantify its effect on the various physicochemical properties of the osmo‐dehydrated plum during storage at an ambient condition. The six treatments with a combination of three d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb049814225b84136559e901802124d4
https://pubmed.ncbi.nlm.nih.gov/33841836
https://pubmed.ncbi.nlm.nih.gov/33841836
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 641-651 (2017)
The research was conducted with the production of pectinase enzyme by fungal fermentation using Rhizopus oryzae and characterization of produced enzyme with respect to pH, temperature, incubation time, and substrate specificity. Carbon source was opt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1407a258c6b35c8298fc1e79391957e5
https://doi.org/10.5219/656
https://doi.org/10.5219/656