African Journal of
Biochemistry Research

  • Abbreviation: Afr. J. Biochem. Res.
  • Language: English
  • ISSN: 1996-0778
  • DOI: 10.5897/AJBR
  • Start Year: 2007
  • Published Articles: 425

Full Length Research Paper

Effect of conditions in the production of highly soluble powder from tomatoes using microbial enzyme preparation

Ryuichi Hirata
  • Ryuichi Hirata
  • Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University, Ikeda 4-22-1, Nishi Ward, Kumamoto 860-0082, Japan.
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Koji Kojima
  • Koji Kojima
  • Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University, Ikeda 4-22-1, Nishi Ward, Kumamoto 860-0082, Japan.
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Yuji Teramoto
  • Yuji Teramoto
  • Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University, Ikeda 4-22-1, Nishi Ward, Kumamoto 860-0082, Japan.
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Noriaki Saigusa
  • Noriaki Saigusa
  • Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University, Ikeda 4-22-1, Nishi Ward, Kumamoto 860-0082, Japan.
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  •  Received: 09 January 2024
  •  Accepted: 02 February 2024
  •  Published: 29 February 2024

How to cite this article

APA /
Hirata, R., Kojima, K., Teramoto, Y., & Saigusa, N. (2024). Effect of conditions in the production of highly soluble powder from tomatoes using microbial enzyme preparation. African Journal of Biochemistry Research , 18(1), 1-9.
Chicago /
Ryuichi Hirata, Koji Kojima, Yuji Teramoto and Noriaki Saigusa. "Effect of conditions in the production of highly soluble powder from tomatoes using microbial enzyme preparation." African Journal of Biochemistry Research 18, no. 1 (2024): 1-9.
MLA /
Ryuichi Hirata, et al. "Effect of conditions in the production of highly soluble powder from tomatoes using microbial enzyme preparation." African Journal of Biochemistry Research 18.1 (2024): 1-9.
DOI /
https://doi.org/10.5897/AJBR2024.1182
URL /
https://academicjournals.org/journal/AJBR/article-abstract/8780C7E71828

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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