A Novel Spice: Pickled Pepper Powder and Some Quality Aspects
An alternative pepper powder with better sensory quality was produced from some pickled pepper species. The peppers pickled via traditional and quick methods were dried at 65±1°C, ground and physical, chemical and sensory characteristics of the samples were compared to those of commonly consumed pep...
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| Автори: | , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences
2017-03-01
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| Серія: | Polish Journal of Food and Nutrition Sciences |
| Предмети: | |
| Онлайн доступ: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2015-0046/pjfns-2015-0046.xml?format=INT |
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