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Volumn 8, Issue 8, 2015, Pages 1668-1679

Tuning physical properties of tomato puree by fortification with grape skin antioxidant dietary fiber

Author keywords

Color; Grape skins; Particle size distribution; Rheological properties; Tomato puree; Total phenolics

Indexed keywords

ANTIOXIDANTS; COLOR; FIBERS; FRUITS; HEAT TREATMENT; LIGHT TRANSMISSION; MIXING; PARTICLE SIZE ANALYSIS; SIZE DISTRIBUTION;

EID: 84939260095     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1510-3     Document Type: Article
Times cited : (17)

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