Chemical composition, standardisation and storage studies on raw mango chutney powder

Journal of Food Science and Technology

Volumn 45, Issue 5, 2008, Pages 436-438

  Narsing Rao, G ^a   Prabhakara Rao, P G ^a   Jyothirmayi, T ^a   Rao, D G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Chutney powder; Drying; Equilibrium relative humidity; Mango; Sensory properties; Storage

Indexed keywords

BLENDING; CALCIUM; CANNING; FOOD PRESERVATION; INDUSTRIAL ENGINEERING; LABELING; LABELS; MOISTURE; MOISTURE DETERMINATION; PLANTS (BOTANY); STANDARDIZATION;

CHEMICAL COMPOSITIONS; CHEMICAL-; CHUTNEY POWDER; CICER ARIETINUM; CRITICAL MOISTURE CONTENT; CRUDE PROTEIN; DRYING; EQUILIBRIUM MOISTURE CONTENT; EQUILIBRIUM RELATIVE HUMIDITY; FIBRE CONTENT; MANGIFERA INDICA; MANGO; ROOM TEMPERATURES; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; SOUTH INDIA; STORAGE; STORAGE STUDIES; TITRABLE ACIDITY;

POWDERS;

CICER ARIETINUM; MANGIFERA INDICA;

EID: 49549096920     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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