Work

Tomato sauce processing and acceptability of spicy and non-spicy product

Year: 2017

Type: conference-paper

Source: Acta Horticulturae

DOI: 10.17660/actahortic.2017.1179.37

Authors: K.M. Tripathi, D.M. Gautam, S. Paudel, A.L. Acedo, W. Easdown, J.A. Hughes, J.D.H. Keatinge

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: United States Agency for International Development, AVRDC - The World Vegetable Center

OpenAlex ID: W2769385213

FWCI:

Cites: 9

Cited by:

Related to: 10