The effect of sago starch (Metroxylon sp.) and chitosan as edible coating on physical and chemical characteristics of red chili (Capsicum annuum L.)
The reduced quality of red chili can be attributed to moisture loss. To inhibit water vapor transfer, one effective method is using an edible coating. This study aims to determine the effects of sago starch and chitosan as coating materials in reducing chili deterioration during storage at room temp...
Guardat en:
| Autors principals: | , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universitas Brawijaya, Fakultas Teknologi Pertanian
2024-09-01
|
| Col·lecció: | Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering |
| Matèries: | |
| Accés en línia: | https://afssaae.ub.ac.id/index.php/afssaae/article/view/15614/265 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|