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

International Journal of Food Science

fig3

Figure 3

Figure 3: Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (<i>Aegle marmelos</i> Correa) Using Principal Component Analysis 

Figure 3 | Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis 