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Stability of added colours in fruit squashes and synthetic syrups. Effect of ascorbic acid, some trace metals and the thickening agents.

Satyanarayana Rao, T. S. and Sastry, L. V. L. and Siddappa, G. S. (1965) Stability of added colours in fruit squashes and synthetic syrups. Effect of ascorbic acid, some trace metals and the thickening agents. Indian Food Packer, 19 (1). pp. 17-22.

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Item Type: Article
Uncontrolled Keywords: fruit squashes, synthetic syrups, ready-to-serve beverages, added food colours
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Feb 2021 08:29
Last Modified: 08 Feb 2021 08:29
URI: http://ir.cftri.com/id/eprint/5466

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