Md. Khayrul Alam
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
Maruf Ahmed
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
Mst. Sorifa Akter
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
Nurul Islam
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
Jong-Bang Eun
Department of Food Science and Technology, Chonnam National University, Gwangju, Republic of Korea
PDF Fulltext XML References Citation
How to cite this article
Md. Khayrul Alam, Maruf Ahmed, Mst. Sorifa Akter, Nurul Islam and Jong-Bang Eun, 2009. Effect of Carboxymethylcellulose and Starch as Thickening Agents on the Quality of Tomato Ketchup. Pakistan Journal of Nutrition, 8: 1144-1149.
DOI: 10.3923/pjn.2009.1144.1149
URL: https://scialert.net/abstract/?doi=pjn.2009.1144.1149
DOI: 10.3923/pjn.2009.1144.1149
URL: https://scialert.net/abstract/?doi=pjn.2009.1144.1149