Effect of carboxymethylcellulose and starch as thickening agents on the quality of tomato ketchup

Pakistan Journal of Nutrition

Volumn 8, Issue 8, 2009, Pages 1144-1149

  Alam, Khayrul ^a   Ahmed, Maruf ^a   Akter, Sorifa ^a   Islam, Nurul ^a   Eun, Jong Bang ^b  

^a BANGLADESH AGRICULTURAL UNIVERSITY   (Bangladesh)

^b Chonnam National University   (South Korea)

Author keywords

Carboxymethylcellulose; Chemical composition; Starch; Tomato ketchup

Indexed keywords

ASCORBIC ACID; CARBOXYMETHYLCELLULOSE; LYCOPENE; STARCH; SUGAR;

ACIDITY; ARTICLE; ASH; CONTROLLED STUDY; FIBER; FOOD; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; KETCHUP; MOISTURE; NUTRIENT CONTENT; NUTRITIONAL VALUE; PROTEIN CONTENT;

LYCOPERSICON ESCULENTUM;

EID: 67650264866     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2009.1144.1149     Document Type: Article

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