Thanks for your time & comments.
After a good hour searching through Processing Fruits: Science and Technology by Diane M. Barrett I finally found that it is indeed to do with the microfibrils in the primary cell wall of parenchyma cells in the skin and pulp of the apples.
Thanks again!
I'm doing my biology coursework on the clarification of cloudy apple juice using pectinase and cellulase. I've found loads of useful information on pectinase and exactly how it clarifies the juice but absolutely nothing on cellulase so I'm a tad stuck..
I know that the microfibrils in the...