Kamal, M. M., Ali, M. R., Rahman, M. M., Shishir, M. R. I., Yasmin, S., & Sarker, M. S. H. (2019). Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder. J Food Sci Technol.
Citação norma ChicagoKamal, Md. Mostafa, Md. Rahmat Ali, Md. Mahfuzur Rahman, Mohammad Rezaul Islam Shishir, Sabina Yasmin, and Md. Sazzat Hossain Sarker. "Effects of Processing Techniques On Drying Characteristics, Physicochemical Properties and Functional Compounds of Green and Red Chilli (Capsicum Annum L.) Powder." J Food Sci Technol 2019.
ציטוט MLAKamal, Md. Mostafa, et al. "Effects of Processing Techniques On Drying Characteristics, Physicochemical Properties and Functional Compounds of Green and Red Chilli (Capsicum Annum L.) Powder." J Food Sci Technol 2019.