A Comparative Study on the Functional Properties of Carboxymethyl Cellulose Produced from Sugar-beet Pulp and Other Thickeners in Tomato Ketchup

G Mesbahi; M Niakoosari; S Savadkoohi; A Farahnaky

A Comparative Study on the Functional Properties of Carboxymethyl Cellulose Produced from Sugar-beet Pulp and Other Thickeners in Tomato Ketchup

G Mesbahi, M Niakoosari, S Savadkoohi, A Farahnaky

Nursing, Paramedicine and Healthcare Sciences

Research output: Contribution to journal › Article › peer-review

Original language	English
Journal	Iranian Journal of Food Science and Technology
Volume	7
Issue number	3
Publication status	Published - 2010

Cite this

@article{298255c198be4899b9c0addeff287741,

title = "A Comparative Study on the Functional Properties of Carboxymethyl Cellulose Produced from Sugar-beet Pulp and Other Thickeners in Tomato Ketchup",

author = "G Mesbahi and M Niakoosari and S Savadkoohi and A Farahnaky",

year = "2010",

language = "English",

volume = "7",

journal = "Iranian Journal of Food Science and Technology",

issn = "2008-8787",

publisher = "Tarbiat Modares University",

number = "3",

}

TY - JOUR

T1 - A Comparative Study on the Functional Properties of Carboxymethyl Cellulose Produced from Sugar-beet Pulp and Other Thickeners in Tomato Ketchup

AU - Mesbahi, G

AU - Niakoosari, M

AU - Savadkoohi, S

AU - Farahnaky, A

PY - 2010

Y1 - 2010

M3 - Article

VL - 7

JO - Iranian Journal of Food Science and Technology

JF - Iranian Journal of Food Science and Technology

SN - 2008-8787

IS - 3

ER -