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Authors
Affiliations
1 Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 12, No 5 (1975), Pagination: 139-141
Abstract
Tomato is considered a fairly good source of ascorbic acid apart from its culinary properties. During glut season, prices of tomatoes show steep fall. Possibility of extracting tomato juice for use as such and for cooking purposes has been, reported by Jain and Sidhu.