Optimisation of enzyme-aided peeling of musk lime (Citrus mitis B.) and development of its candied peel
Studies on the optimisation of enzyme peeling of citrus fruits were carried out on musk lime (Citrus mitis B.). The time taken to peel musk lime by enzyme (Peelzym II) was minimised with increasing enzyme concentration and application of vacuum pressure. The optimum enzyme concentration and optim...
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| 格式: | Thesis |
| 語言: | English English |
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2003
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| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/8596/1/FSMB_2003_30_IR.pdf |
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