Effects of citric acid and acetic acids on the stability and acceptability of purple sweet potato (Ipomoea batatas) ketchup.
Tomato ketchup is among the popular condiment as it is used as flavoring ingredient in many foods. The high perishability of tomatoes contribute to a high cost of production and more expensive products. Purple sweet potato (PSP) as a more cheaper, stable and nutritious alternative to tomato in the p...
| 第一著者: | |
|---|---|
| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2018.
|
| 主題: |