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The relationship between rheological properties, color and structural characterization of tomato paste (cold-break) during processing [electronic resource].

By:

Youssef, Kh. M

Language: English Summary language: Arabic Description: p.6299-6309Other title:

العلاقة بين الصفات الريولوجية، اللون و الخصائص التركيبية لعجينة الطماطم ( المصنعة بالطريقة الباردة ) خلال عملية التصنيع [Added title page title]

Uniform titles:

Mansoura university journal of agricultural sciences, 2009 v. 34 (6) Part A [electronic resource].

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In: Mansoura University Journal of Agricultural Sciences 2009.v.34(6)Part ASummary: The relationship between rheological and pectin fractions contents and between lycopene, total carotenoids contents and Hunter color parameters of tomato paste during processing..

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The relationship between rheological and pectin fractions contents and between lycopene, total carotenoids contents and Hunter color parameters of tomato paste during processing..

Summary in Arabic.

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