Effect of hydrocolloids on the quality characteristics of tomato ketchup

Carpathian Journal of Food Science and Technology

Volumn 3, Issue 1, 2011, Pages 39-43

  Mudgil, Deepak ^a   Barak, Sheweta ^a   Khatkar, B S ^a  

^a GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Guar gum; Sensory; Serum loss; Tomato ketchup; Viscosity; Xanthan gum

Indexed keywords

GUAR GUMS; ORDER CONTROL; QUALITY CHARACTERISTIC; SENSORY; SENSORY ANALYSIS; SENSORY CHARACTERISTICS; TOMATO KETCHUP; XANTHAN GUM;

BODY FLUIDS; COLLOIDS; VISCOSITY;

FRUITS;

EID: 84856891113     PISSN: 20666845     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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