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NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
NPR Vol.1 [2002] >
NPR Vol.1(3) [May-June 2002] >
| Title: | Condiment |
| Issue Date: | Jun-2002 |
| Publisher: | NISCAIR-CSIR, India |
| Abstract: | The scientists of the Department of Food Science and Technology, Guru Nanak Dev University, Amritsar studied the effect of hydrocolloids on the rheology of tamarind sauce because rheological properties are required to design and evaluate food processing equipment such as pumps, heat exchangers and evaporators. |
| Page(s): | 27-28 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0975-1092 (Online); 0972-592X (Print) |
| Source: | NPR Vol.1(3) [May-June 2002]
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