id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajfsoa-35	Dutta, Chaitali; Chowdhury, Banani Ray; Chakraborty, Runu; Raychaudhuri, Utpal	Incorporation of turmeric-lime mixture during the preparation of tomato puree	2013	4	.pdf	application/pdf	2566	148	63	pH pH of both treated and control tomato puree samples were determined by using a pH-meter (Model no. 355, Systronics, India). RESULTS AND DISCUSSIONS Soluble solid content of tomato puree samples were observed to be in the range of 11 – 12.6 (Table 1), which followed the conventional rule of tomato puree prepara- tion (Crandall and Nelson, 1975).	cache/ajfsoa-35.pdf	txt/ajfsoa-35.txt