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Food and Nutrition Sciences
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Food and Nutrition Sciences
ISSN Print:
2157-944X
ISSN Online:
2157-9458
www.scirp.org/journal/fns
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fns@scirp.org
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"
Chemical Properties of Pectin from Industry Hot and Cold Break Tomato Products
"
written by
Hui H. Chong, Senay Simsek, Bradley L. Reuhs
,
published by
Food and Nutrition Sciences
,
Vol.5 No.13, 2014
has been cited by the following article(s):
Google Scholar
CrossRef
[1]
Sensory Evaluation of Toma–Pep Ketch–up Prepared from Two Local Varieties of Fresh Tomato (Lycopersicum esculentum Mill)
Medp Nutr Food …
,
2022
[2]
Short-term high temperature with shear produces tomato suspensions with desirable rheological properties
2021
[3]
Development and Evaluation of Aloevera gel based edible coating for shelf life extension of tomatoes
2019
[4]
Variations in physical-chemical properties of tomato suspensions from industrial processing
LWT
,
2018
[5]
Effects of Storage and Heating on Serum Viscosity of Commercial Hot Break Tomato Paste
Journal of Food Science and Engineering
,
2018
[6]
Use of Underutilized Elite Banana Cultivars in the Production of Composite Tomato Ketchup
2018
[7]
WPŁYW SPOSOBU OTRZYMYWANIA NA ZAWARTOŚĆ BŁONNIKA W PRZECIERACH POMIDOROWYCH
2016
[8]
at al.,(2015) Antioxidant Activity of Tomato (Lycopersicon esculentum L.) of Low Soluble Solids and Development of a Shelf Stable Spread
Int J Food Sci Nutr Diet
,
2015
[1]
Variations in physical-chemical properties of tomato suspensions from industrial processing
LWT
,
2018
DOI:
10.1016/j.lwt.2018.03.005
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