The role of pectic enzymes in softening of pickled green mangoes (burong mangga)
The nature and causes of softening in green mangoes during fermentation in weak brine were determined. Both enzymatic and non-enzymatic solubilization of pectin were found to occur. Penetrometer readings correlated significantly at P≤.01 with brine total pectic substances(r=.93) and fruit water-solu...
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| Format: | Book |
| Language: | English |
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