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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| Main Authors: | , , , |
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| Format: | article |
| Language: | EN |
| Published: |
Society for Promotion of Horticulture - Indian Institute of Horticultural Research
2012
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| Subjects: | |
| Online Access: | https://doaj.org/article/5642af1adf5c47b0bb9636eab959cd86 |
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