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RESPONSE SURFACE OPTIMIZATION OF CONDITIONS FOR THE CLARIFICATION OF GUAVA FRUIT JUICE USING COMMERCIAL ENZYME |
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| Authors: | SAWINDER KAUR B.C. SARKAR H.K. SHARMA CHARANJIV SINGH |
| Affiliation: | Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal‐148 106, Punjab, India |
| Abstract: | |
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