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Effect of osmotic pretreatment on air drying characteristics and colour of pepper (Capsicum spp) cultivars

Air-drying characteristics of fresh and osmotically pretreated (40°B, 50°B and 60°B sucrose solutions for 9 h) four pepper cultivars namely, Rodo (Capsicum annuum), Shombo (Capsicum frutescens), Bawa (Capsicum frutenscens) and Tatashe (Capsicum annuum), and CIE L*a*b* parameters of air-dried (50, 60...

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Bibliografische gegevens
Hoofdauteurs: Falade, Kolawole Olumuyiwa, Oyedele, Olaniyi O.
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Springer-Verlag 2010
Onderwerpen:
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC3551109/
https://ncbi.nlm.nih.gov/pubmed/23572676
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0083-4
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