Enzymatic browning of coconut pith (ubod)
The study was done to determine the most active enzyme responsible for the browning of coconut pith (ubod), to investigate the effect of extraction temperature and clarification method, and purification stop on the enzyme activity, protein content and specific activity of the enzyme selected, and to...
| প্রধান লেখক: | |
|---|---|
| অন্যান্য লেখক: | |
| বিন্যাস: | গ্রন্থ |
| ভাষা: | English |
| বিষয়গুলি: |