Development of Processing Technique for the Production of Chilli (Capsicum annuum variety Kulai) Puree
Chilli puree is a product in semi-solid form having quality close to the fresh ones and is convenient to use. At present, the quality of chilli puree in the market is not acceptable to the food manufacturers as a raw material for making other products derived from chilli as it contains high amount o...
Gardado en:
| Autor Principal: | |
|---|---|
| Formato: | Thesis |
| Idioma: | English |
| Publicado: |
2007
|
| Acceso en liña: | http://ethesis.upm.edu.my/id/eprint/1252/1/FSTM_2007_8_F.pdf |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|
Sexa o primeiro en deixar un comentario!