Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato
Crossref DOI link: https://doi.org/10.1007/s13197-016-2291-z
Published Online: 2016-09-07
Published Print: 2016-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Prakash, Anand
Prabhudev, S. H.
Vijayalakshmi, M. R.
Prakash, Maya
Baskaran, Revathy
License valid from 2016-08-01