Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder

This study was aimed to investigate the effect of processing techniques on the characteristics of green and red chilli powder. Four samples, such as pretreated green chilli paste (PTGP), pretreated green chilli longitudinal slit (PTGL), pretreated whole red chilli (PTWR) and untreated green chilli p...

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Dettagli Bibliografici
Pubblicato in:J Food Sci Technol
Autori principali: Kamal, Md. Mostafa, Ali, Md. Rahmat, Rahman, Md. Mahfuzur, Shishir, Mohammad Rezaul Islam, Yasmin, Sabina, Sarker, Md. Sazzat Hossain
Natura: Artigo
Lingua:Inglês
Pubblicazione: Springer India 2019
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Original Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6582001/
https://ncbi.nlm.nih.gov/pubmed/31274886
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03733-6
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