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 amoun...
保存先:
| 第一著者: | |
|---|---|
| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2007
|
| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/5306/1/FSTM_2007_8%20IR.pdf |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|