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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.res.in/id/eprint/5466 |
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