Standardization of Recipes for Tamarind Paste and Squash
An attempt was made to use tamarind pulp for preparation of paste and squash. Changes in the chemical constituents during storage at ambient temperature were studied. Results showed that in the stored products, TSS, titratable acidity and sugar content increased, whereas, the amount of ascorbic acid...
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| Format: | article |
| Langue: | EN |
| Publié: |
Society for Promotion of Horticulture - Indian Institute of Horticultural Research
2013
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| Accès en ligne: | https://doaj.org/article/2c58fa9e56ee4a54bca4f03ffd6927ae |
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