Effect of osmotic pretreatment on air drying characteristics and colour of pepper (Capsicum spp) cultivars
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-010-0083-4.pdf
Reference27 articles.
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3. Baardseth P, Skrede G, Naes T, Thomassen MS, Iversen A, Kaaber L (1988) A comparison of CIE L*a*b* values obtained from two different instruments on several food commodities. J Food Sci 53:1737–1742
4. Babalis SJ, Belessiotis VG (2004) Influence of drying conditions on the drying constants and moisture diffusivity during the thin-layer drying of figs. J Food Eng 65:449–458
5. Coon D (2003) Chile peppers: healing up Hispanic foods. Food Technol 57(1):39–43
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