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Effect of pre-treatments and drying methods on quality attributes of sweet bell-pepper (Capsicum annum) powder
Pre-treatments and methods of drying for producing good quality dried bell pepper powder for use in the ready-to-eat (RTE) food products were optimized. Out of various pre-treatments used (blanching in boiling water, KMS, CA and combination of KMS + CA at different concentrations), soaking of bell p...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4444866/ https://ncbi.nlm.nih.gov/pubmed/26028724 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1374-y |
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