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Studies on fruit toffees. I. Effect of addition of glucose on texture and of processing temperature on retention of ascorbic acid and carotene in mango toffee.
Kerawala, D. N. and Siddappa, G. S. (1963) Studies on fruit toffees. I. Effect of addition of glucose on texture and of processing temperature on retention of ascorbic acid and carotene in mango toffee. Food Science, 12. pp. 221-223.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | mango toffee, glucose addition, texture, ascorbic acid retention |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 08 Jun 2016 10:21 |
| Last Modified: | 08 Jun 2016 10:21 |
| URI: | http://ir.cftri.res.in/id/eprint/5619 |
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