Effect of Processing on the Characterization of Hot-Break Triple-Concentrated Tomato Paste

The Colour Stability and Physico-Chemical Properties of Tomato Paste Enriched with Rosella (Hibiscus sabdariffa L.)

Technological and Chemical Studies on Canned Tomato Product

RHEOLOGICAL CONSTANTS OF THE FOUR ELEMENTS BURGERS MODEL FOR POTATO TUBERS AFFECTED BY VARIOUS FIXED LOADS UNDER DIFFERENT STORAGE CONDITIONS

RHEOLOGICAL PROPERTIES OF STRAWBERRY PUREE JAM

ALTERATION iN TASTE-ACTIVE COMPOUNDS OF TOMATO PRODUCTS DURING PROCESSING

BY-PRODUCTS OF TOMATO PROCESSING AS A SOURCE OF FUNCTIONAL COMPOUNDS

Physicochemical and Technological Studies on Husk Tomato (Physalis pruinose L.)

RHEOLOGICAl BEHAVIOUR OF FABA BEAN PROTEIN CONCENTRATES

SOME PHYSICAL, CHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF WATERMELON JUICE, CONCENTRATE AND SYRUP