Rheological and structural characterization of tomato paste and its influence on the quality of ketchup

Published 2007 View Full Article

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Title
Rheological and structural characterization of tomato paste and its influence on the quality of ketchup
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 41, Issue 7, Pages 1289-1300
Publisher
Elsevier BV
Online
2007-09-05
DOI
10.1016/j.lwt.2007.08.011

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