PREPARATION AND QUALITY EVALUATION OF KETCHUP FROM TOMATO AND PAW PAW FRUIT  

2015-12-10
Tomato and Paw paw were blended in the ratios of 100:0, 60:40, 50:50, 40:60, 20:80 and 0:100 and used to produce ketchup. the Vitamin C, Total titratable acidity pH, and ...