Krishnamurthy, G. V. and Jain, N. L. and Girdhari, Lal. and Bhatia, B. S. (1961) Tomato cereal flakes - changes in some physical and chemical characteristics during preparation and storage. Food Science, 10. pp. 249-252.
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Abstract
A
method has now been standardised for the
preparation of a different variety of spiced
cereal flake from ripe tomatoes. An important
step in the manufacture of these tomato cereal
flakes is the preliminary four-fold concentration
.f the tomato juice. Changes in some physical
Iud chemical characteristics during this concentration
of the juice and its subsequent drying
into flakes are reported in this paper.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | cereal flake, ripe tomatoes, physical, chemical characteristics, juice concentration |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 22 Jul 2016 07:37 |
| Last Modified: | 22 Jul 2016 07:37 |
| URI: | http://ir.cftri.res.in/id/eprint/6110 |
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