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Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup

Anand Prakash1, S H Prabhudev1, M R Vijayalakshmi1

  • 1Department of Fruit and Vegetable Technology, Central Food Technological Research Institute, Mysore, 570020 India.

Journal of Food Science and Technology
|October 28, 2016
PubMed

Keywords:
AcerolaAntioxidant scavenging activityAscorbic acidKetchupPhytonutrientsTomato

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