Effect of Ohmic Heating and Lye-Salt Concentrations on Quality Characteristics of Tomato Puree
Sawant Sanket Ramnath, Pandey Jai Prakash, Anupama Singh & Om Prakash · International Research Journal of Pure and Applied Chemistry · 2018
Objectives: To study the effect of ohmic heating and lye-salt concentrations on quality characteristics of tomato puree. The quality characteristics of tomato puree by using ohmic heating and lye-salt concentrations were investigated. Ohmic heating is also termed as ‘resistance h...
Open access
Research Article
10.9734/IRJPAC/2018/44839