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Effects of Breaking Methods on the Viscosity, Rheological Properties and Nutritional Value of Tomato Paste.
Gao, Ruiping; Wu, Zhen; Ma, Qian; Lu, Zhiqiang; Ye, Fayin; Zhao, Guohua.
Affiliation
  • Gao R; College of Food Science, Southwest University, Chongqing 400715, China.
  • Wu Z; College of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, China.
  • Ma Q; College of Food Science, Southwest University, Chongqing 400715, China.
  • Lu Z; Chongqing Key Laboratory of Chinese Medicine & Health Science, Chongqing Academy of Chinese Materia Medica, Chongqing 400065, China.
  • Ye F; College of Food Science, Southwest University, Chongqing 400715, China.
  • Zhao G; College of Food Science, Southwest University, Chongqing 400715, China.
Foods ; 10(10)2021 Oct 09.
Article in En | MEDLINE | ID: mdl-34681441
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2021 Document type: Article Affiliation country: China
Fulltext
Add to My VHL
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2021 Document type: Article Affiliation country: China