Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (<i>Aegle marmelos</i> Correa) Using Principal Component Analysis

<table>Response surface plots of juice yield as a function of (a) time and temperature and (b) concentration of crude pectinase enzyme and temperature.</table>

International Journal of Food Science

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Figure 1

Figure 1: Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (<i>Aegle marmelos</i> Correa) Using Principal Component Analysis 

Figure 1 | Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis 