Artigo · Revista · 2026

Physicochemical, Rheological, and Sensory Properties of Tomato Ketchup Stabilized by Thickener Blends

Fidelis M. Kpodo, Otilia Abla Adzinyo, Jacob K. Agbenorhevi, Delight P. Hattoh, Ruth K. Dzieketey, Selina Amanttesse e mais 1

Journal of Food Processing and Preservation

• Acesso aberto · Híbrido

Lê-lo10.1155/jfpp/5174738