Qualitative Changes during Storage of Different Ginger-Based Spice Sauces

Ready-to-eat sauces have become a trend in all kinds of meals. Five ginger-based sauces viz., ginger, ginger-black pepper, ginger-nutmeg, ginger-kokum and ginger-nutmeg-kokum were prepared as per standard procedures. Physical, biochemical, microbiological and rheological properties of the sauces wer...

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Autores principales: E Jayashree, T John Zachariah, F P P Evangelin, R Susheela Bhai
Formato: article
Lenguaje:EN
Publicado: Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2012
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Acceso en línea:https://doaj.org/article/5642af1adf5c47b0bb9636eab959cd86
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