Addition of Tomato Peel and Seed to Tomato Ketchup for Improving Its Nutritional Value and Rheological Properties

GH Mesbahi, A Abasi, J Jalali, Asgar Farahnaky

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

Original language	English
Pages (from-to)	69-82
Number of pages	14
Journal	JWSS-Isfahan University of Technology
Volume	13
Issue number	47
Publication status	Published - 2009

Cite this

@article{dd5482144d48427882b4cfc5bb4d7973,

title = "Addition of Tomato Peel and Seed to Tomato Ketchup for Improving Its Nutritional Value and Rheological Properties",

author = "GH Mesbahi and A Abasi and J Jalali and Asgar Farahnaky",

year = "2009",

language = "English",

volume = "13",

pages = "69--82",

journal = "JWSS-Isfahan University of Technology",

publisher = "JWSS-Isfahan University of Technology",

number = "47",

}