Production and characterization of enzyme-treated spray-dried soursop (Annona muricata L.) powder
Easily perishable soursop (Annona muricata L.) fruit was converted into powder for value‐addition. Soursop puree obtained from fruit pulp that had been treated with different concentrations (0–2% v/w) of Celluclast 1.5 L at fixed (1.5% v/w) concentration of Pectinase Ultra SP‐L were spray‐dried at v...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/73646/ http://psasir.upm.edu.my/id/eprint/73646/1/Production%20and%20characterization%20of%20enzyme-treated%20spray-dried%20soursop%20%28Annona%20muricata%20L.%29%20powder.pdf |