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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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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | 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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