Chilli paste processing using high-pressure and conventional approaches
This study presented a comparative analysis between chilli paste processed using high-pressure processing (HPP) and traditional thermal treatment (TT) to assess their influence on bioactive attributes, physicochemical properties, and safety. Five distinct processing parameters were examined: untreat...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Hasanuddin University Department of Food Science and Technology
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/121629/ |
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