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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | English |
| 出版: |
2007
|
| 在线阅读: | http://ethesis.upm.edu.my/id/eprint/1252/1/FSTM_2007_8_F.pdf |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
成为第一个发表评论!