[1]
Dzogbefia, V. and Djokoto, D. 2016. Comparison of Physico–Chemical and Sensory Characteristics of Pawpaw Juice Extracted with Locally Produced and Commercial Pectin Enzymes. Journal of Science and Technology. 26, 3 (Feb. 2016). DOI:https://doi.org/10.4314/just.v26i3.688.