[PDF][PDF] Impact of processing steps on physicochemical and rheological properties of tomato paste (cold-break)
AAB Shatta, KM Youssef, AS Al Sanabani… - MOJ Food Processing …, 2017 - researchgate.net
Tomato paste is used for color and taste of food preparations. Tomato pastes are potentially
rich sources of dietary phytonutrients might contribute important health benefits to …
rich sources of dietary phytonutrients might contribute important health benefits to …
The relationship between rheological properties, color and structural characterization of tomato paste (cold-break) during processing
KM Youssef - Journal of Food and Dairy Sciences, 2009 - jfds.journals.ekb.eg
The relationship between rheological and pectin fractions contents and between lycopene,
total carotenoids contents and Hunter color parameters of tomato paste during processing …
total carotenoids contents and Hunter color parameters of tomato paste during processing …
[PDF][PDF] STANDARDIZA TION OF REC IPE AND STUDY OF SHELF LIFE OF TO MATO PASTE DURING STOR AGE (Lycopersicon illesculentum M.)
A Verma, P Singh, SN Dikshit, OP Parganiha - asthafoundation.in
The present investigation was conducted at the Fruit and Vegetable Processing Laboratory,
Department of Horticulture, College of Agriculture, Indira Gandhi Krishi Vishwavidyalaya …
Department of Horticulture, College of Agriculture, Indira Gandhi Krishi Vishwavidyalaya …