Enzymatic maceration and liquefaction of pumpkin ( Cucurbita moschata L.) flesh for the preparation of a suitable base feed for spray drying

Autor:	Forough Shavakhi, Kong Fei Chai, Hasanah Mohd Ghazali
Rok vydání:	2020
Předmět:	Horticulture biology Chemistry General Chemical Engineering Cucurbita moschata Spray drying Flesh Maceration (wine) Liquefaction General Chemistry biology.organism_classification Food Science
Zdroj:	Journal of Food Processing and Preservation. 45
ISSN:	1745-4549 0145-8892
DOI:	10.1111/jfpp.15075
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::87611359485e06a42460e82db1977241 https://doi.org/10.1111/jfpp.15075 Zobrazit plný text záznamu