The effect of processing treatments on the shelf life and nutritional quality of green chilli (Capsicum annuum L.) powder
An attempt was undertaken to investigate the effect of various common processing treatments, such as (a) without pedicle and cut longitudinally plus treated with 0.01% potassium metabisulphite (KMS), (b) without pedicle and sliced, (c) without pedicle as a whole, and (d) as a normal whole green chil...
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| 主要な著者: | , , , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Universiti Putra Malaysia Press
2012
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/18761/1/75.%20The%20effect%20ofprocessing%20treatments.pdf http://psasir.upm.edu.my/id/eprint/18761/ http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2035%20(4)%20Nov.%202012/14%20Page%20843-852.pdf |
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