Physicochemical properties of paprika (Capsicum annuum L.) dehydrated with red algae extract
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-012-0018-0.pdf
Reference34 articles.
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4. Ramesh MN, Wolf W, Tevini D, Jung G. Influence of processing parameters on the drying of spice paprika. J. Food Eng. 49: 63–72 (2001)
5. Krajayklang M, Klieber A, Dry PR. Acceleration of the drying rates of paprika fruit with drying oil and cutting. Int. J. Food Sci. Tech. 36: 207–214 (2001)
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