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

Authors

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.

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.

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.

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.

Corresponding Author Email: [email protected]



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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