• Login
    Search 
    •   Repository of the Institute of Food Technology in Novi Sad - FINS
    • Search
    •   Repository of the Institute of Food Technology in Novi Sad - FINS
    • Search
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Search

    Show Advanced FiltersHide Advanced Filters

    Filters

    Use filters to refine the search results.

    Now showing items 1-1 of 1

    • Sort Options:
    • Relevance
    • Title Asc
    • Title Desc
    • Issue Date Asc
    • Issue Date Desc
    • Results Per Page:
    • 5
    • 10
    • 20
    • 40
    • 60
    • 80
    • 100
    Thumbnail

    Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace 

    Torbica Aleksandra; Belović Miona; Mastilović Jasna; Kevrešan Žarko; Pestorić Mladenka; Škrobot Dubravka; Dapčević Hadnađev Tamara (Elsevier, 2016-04)
    The aim of this study was to upgrade the tomato pomace by its conversion into a value added product—ketchup with increased content of natural fibre and optimal sensory properties, produced using standard processing equipment. ...

    DSpace software copyright © 2002-2016  FINS
    Contact Us | Send Feedback
     

     

    Browse

    All of DSpaceCommunities & CollectionsBy Issue DateAuthorsTitlesSubjects

    My Account

    LoginRegister

    Discover

    Author
    Belović Miona (1)
    Dapčević Hadnađev Tamara (1)Kevrešan Žarko (1)Mastilović Jasna (1)Pestorić Mladenka (1)
    Torbica Aleksandra (1)
    Škrobot Dubravka (1)Subjectfibre (1)fresh tomato pomace (1)rheological properties (1)
    sensory properties (1)
    tomato ketchup (1)... View MoreDate Issued
    2016 (1)
    Has File(s)Yes (1)

    DSpace software copyright © 2002-2016  FINS
    Contact Us | Send Feedback