CHANGES IN TOMATO PASTE DURING STORAGE AND THE EFFECTS OF HEATING ON CONSISTENCY OF RECONSTITUTED TOMATO PASTE
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2010.00225.x/fullpdf
Reference19 articles.
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4. Low shear rheology of concentrated tomato products. Effect of particle size and time;BAYOD;Food Biophys.,2007
5. Rheological and structural characterization of tomato paste and its influence on the quality of ketchup;BAYOD;Lebensm.-Wiss. Technol.,2008
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