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Fortification of passion fruit squash with L-ascorbic acid.

Pruthi, J. S. and Girdhari, Lal. (1958) Fortification of passion fruit squash with L-ascorbic acid. Indian Food Packer, 12 (6). pp. 9-14.

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Abstract

The present study pertains to the effect of fortification of squash with 1-ascorbic acid at different levels on its colour and flavour retention and also to the retention of added ascorbic acid during storage at different temperatures.

Item Type: Article
Uncontrolled Keywords: fortification, squash, 1-ascorbic acid, fruit juice
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Nov 2012 09:15
Last Modified: 09 Apr 2018 10:48
URI: http://ir.cftri.com/id/eprint/4240

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