Number of the records: 1
Textural and flavour characteristics of commercial tomato ketchups
- 1.Panovská, Z. - Štern, Petr - Váchová, A. - Lukešová, D. - Pokorný, J.
Textural and flavour characteristics of commercial tomato ketchups.
Czech Journal of Food Sciences. Roč. 27, č. 3 (2009), s. 165-170. ISSN 1212-1800. E-ISSN 1805-9317
Impact factor: 0.602, year: 2009
Method of publishing: Open access
http://hdl.handle.net/11104/0177697
Cited: 3
--- MERT, B. Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products. JOURNAL OF FOOD ENGINEERING. ISSN 0260-8774, APR 2012, vol. 109, no. 3, p. 579-587. [WOS]
--- MANSOURIPOUR, S. - MIZANI, M. - RASOULI, S. - GERAMI, A. - SHARIFAN, A. Effect of inulin and galactooligosaccharides on particle size distribution and rheological properties of prebiotic ketchup. In INTERNATIONAL JOURNAL OF FOOD PROPERTIES. ISSN 1094-2912, 2017, vol. 20, no. 1, p. 157-170. [WOS]
--- MERT, B. Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products. In JOURNAL OF FOOD ENGINEERING. ISSN 0260-8774, APR 2012, vol. 109, no. 3, p. 579-587. [WOS]
Number of the records: 1