Development of intermediate moisture carrot product

By:

Ramanpreet Kaur

Material type: Text

TextPublication details: Ludhiana PAU 2009Edition: Food Science and TechnologyDescription: 29CM; 78LSubject(s):

DDC classification:

T 664.8 R16D

Summary: Intermediate moisture products were prepared from whole carrot as well as carrot pulp. Fresh carrot (varieties Sel-21, PC-34 & Nantes) were analyzed weight, -length, volume, diameter, moisture, acidity, ascorbic acid, TSS, total & reducing sugars, total &

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Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.8 R16D (Browse shelf(Opens below))	Not for loan		250010
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.8 R16D (Browse shelf(Opens below))	Not for loan		250011

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Intermediate moisture products were prepared from whole carrot as well as carrot pulp. Fresh carrot (varieties Sel-21, PC-34 & Nantes) were analyzed weight, -length, volume, diameter, moisture, acidity, ascorbic acid, TSS, total & reducing sugars, total &

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