Qualitative Changes during Storage of Different Ginger-Based Spice Sauces
Ready-to-eat sauces have become a trend in all kinds of meals. Five ginger-based sauces viz., ginger, ginger-black pepper, ginger-nutmeg, ginger-kokum and ginger-nutmeg-kokum were prepared as per standard procedures. Physical, biochemical, microbiological and rheological properties of the sauces wer...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Society for Promotion of Horticulture
2012-12-01
|
| Series: | Journal of Horticultural Sciences |
| Subjects: | |
| Online Access: | https://jhs.iihr.res.in/index.php/jhs/article/view/371 |