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Stabilization of guava nectar with hydrocolloids and pectinases

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Academic year: 2019

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Figure 1. Effect of addition of enzymes and the pH hydrocolloid (A), titratable acidity (B) and total soluble solids (C) nectars guava  during storage.
Figure 2. Influence of the addition of hydrocolloids and enzymes in color parameters L* (A), a* (B) and b* (C) of guava nectars during  storage.

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