Physico-chemical qualities of fruits of commercial tomato hybrids and varieties in Ghataprabha Left Bank Command (GLBC) area for processing into puree

Journal of Food Science and Technology

Volumn 42, Issue 1, 2005, Pages 8-11

  Benal, B P ^a   Madalageri, M B ^a   Rokhade, A K ^a  

^a KRC College of Horticulture   (India)

Author keywords

Hybrids; Physico chemical characteristics; Processing; Puree; Quality; Tomato; Varieties

Indexed keywords

ACIDITY; FOOD PROCESSING; ORGANIC ACIDS;

FLESH THICKNESS; LYCOPENE; PHYSICOCHEMICAL CHARACTERISTICS; SUGAR TO ACID RATIO;

FRUITS;

ACIDITY; ORGANIC ACIDS; PROCESSING; TOMATOES;

LYCOPERSICON ESCULENTUM;

EID: 20344379446     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

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