Research Article
Effect of Carboxymethylcellulose and Starch as Thickening Agents on the Quality of Tomato Ketchup
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