Development and optimization of low temperature enzyme-assisted liquefaction for the production of colouring foodstuff from purple pitaya (Hylocereus sp. [Weber] Britton & Rose)

Published 2009 View Full Article

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Title
Development and optimization of low temperature enzyme-assisted liquefaction for the production of colouring foodstuff from purple pitaya (Hylocereus sp. [Weber] Britton & Rose)
Authors
Keywords
-
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 230, Issue 2, Pages 269-280
Publisher
Springer Nature
Online
2009-10-19
DOI
10.1007/s00217-009-1167-0

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