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International Journal of Food Science
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International Journal of Food Science
/
2013
/
Article
/
Tab 1
/
Research Article
Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (
Aegle marmelos
Correa) Using Principal Component Analysis
Table 1
Experimental range and levels of the independent variables.
Variables
Range and levels
−1.68
−1
0
+1
+1.68
Temp. (
, °C)
28.18
35
45
55
61.82
Time (
, min)
97.5
210
375
540
652.5
Conc. of crude enzyme (
, mL)
0.01
0.06
0.13
0.20
0.25