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|Abstract:||Coriander (<b><i>Coriandrum sativum</i> Linn</b>.) leaves are used for flavouring food, snacks and some soft drinks in India since ancient times. The food scientists at Department of Food Sciences, Faculty of Food Systems, United Arab Emirates University, UAE, Department of Chemical Engineering & Technology, Panjab University, Chandigarh and Department of Food Science & Technology, G.N.D. University, Amritsar, India evaluated the colour kinetics and rheology of coriander leaf puree and storage characteristics of the paste for its storage for a longer period.|
|ISSN:||0975-1092 (Online); 0972-592X (Print)|
|Appears in Collections:||NPR Vol.3(6) [November-December 2004]|
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