Browsing Academic submissions (CEES) by Subject "Tomato juice extracts"
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Assessment of the effect of heat on the quantity of ascorbic acid in tomatoes during food processing
(Makerere University, 2018-08)Quantitative assessment of vitamin C in fresh and boiled tomato juice extracts was carried out to assess the effect of temperature on ascorbic acid using iodate titration method during food processing. The difference ...