Techno-economic analysis of Nata De Coco as a supporting medium for immobilizing pectinase in guava juice clarification
Enzymatic clarification using pectinase is a promising method to reduce cloudiness and viscosity in fruit juices. However, pectinase faces challenges like poor stability, limited reusability, and potential juice contamination. While immobilization could address these issues, its feasibility for indu...
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| Main Authors: | , |
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| Format: | Article |
| Language: | en |
| Published: |
HH Publisher
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/120287/1/120287.pdf http://psasir.upm.edu.my/id/eprint/120287/ https://hh-publisher.com/ojs321/index.php/AAFRJ/article/view/1011 |
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