Blanching of papaya: effect on osmotic dehydration and characterization of the fruit invertase
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DOI: 10.1590/0103-8478cr20200725
Abstract: ABSTRACT: This research evaluated the influence of blanching on osmotic dehydration in sucrose solutions of papaya of Formosa cultivar. The characterization of invertase present in the fruits was also done. Blanching possibly caused damages to… read more here.
Keywords: characterization; fruit; osmotic dehydration; invertase ... See more keywords