TY - JOUR AU - Sidhu, J. S. AU - Jain, V. K. AU - Bains, G. S. PY - 1975/05/01 Y2 - 2024/03/28 TI - Effect of Processing on Tomato Juice Quality and Ascorbic Acid Content JF - The Indian Journal of Nutrition and Dietetics JA - IJND VL - 12 IS - 5 SE - Original Articles DO - UR - https://informaticsjournals.com/index.php/ijnd/article/view/11517 SP - 139-141 AB - Tomato is considered a fairly good source of ascorbic acid apart from its culinary properties. During glut season, prices of tomatoes show steep fall. Possibility of extracting tomato juice for use as such and for cooking purposes has been, reported by Jain and Sidhu. ER -