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Effect of hydrocolloids, storage temperature, and duration on the consistency of tomato ketchup
- Gujral, H.S., Sharma, A., Singh, N.
- International journal of food properties 2002 v.5 no.1 pp. 179-191
- ketchup, food additives, hydrocolloids, guar gum, alginates, pectins, carboxymethylcellulose, xanthan gum, gums, consistency, flow, food storage, storage temperature, food quality, storage quality, thickeners, prediction, water holding capacity, sensory properties