Standardization of Recipes for Tamarind Paste and Squash

An attempt was made to use tamarind pulp for preparation of paste and squash. Changes in the chemical constituents during storage at ambient temperature were studied. Results showed that in the stored products, TSS, titratable acidity and sugar content increased, whereas, the amount of ascorbic acid...

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Bibliographic Details
Main Author: Archana Pattar
Format: Article
Published: Society for Promotion of Horticulture 2013-12-01
Series:Journal of Horticultural Sciences
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