Physicochemical and nutraceutical properties of tomato powder as affected by pretreatments, drying methods, and storage period-Reference-Cited by-同舟云学术

Physicochemical and nutraceutical properties of tomato powder as affected by pretreatments, drying methods, and storage period

Author:

Farooq Saqib¹,A. Rather Sajad²,Gull Amir²,Ahmad Ganai Shaiq¹,Masoodi F.A.²,Mohd Wani Sajad³,Ganaie Tariq Ahmad²

Affiliation:

1. Department of Food Technology, Islamic University of Science and Technology, Awantipur, India

2. Department of Food Science and Technology, University of Kashmir, Srinagar, India

3. Division of Food Science and Technology, SKUAST-Kashmir, Srinagar, India

Funder

not funded

Publisher

Informa UK Limited

Subject

Food Science

Link

Reference38 articles.

1. Agricultural and Processed Food Products Export Development Authority (APEDA). India’s Exports Scenario of Processed Fruits and Vegetables, 2017.

2. FAOSTAT. Food and Agriculture Organization of the United Nations, 2018.

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