Utilization of Tomato Powder as a Technological Functional Ingredient in Bakery Products: A Review
H. N. Ramya, Shivabasappa Kandkur, A. Ashwini & R. S. Roopa Bai · International Journal of Plant & Soil Science · 2023
The present review aimed to investigate and analyze the use of Tomato powder as a fortification ingredient in different types of bakery foods. Tomatoes are known to be a rich source of vitamins, minerals and carotenoids, especially vitamin C, phosphorus, potassium, and lycopene ,...
Open access
Research Article
10.9734/ijpss/2023/v35i183279