Red bell pepper ( Capsicum annuum L.): Optimization of drying conditions and preparation of functional bread-Reference-Cited by-同舟云学术

Red bell pepper ( Capsicum annuum L.): Optimization of drying conditions and preparation of functional bread

Published:2020-07-09 Issue:8 Volume:85 Page:2340-2349
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Kaur Ramandeep¹^ORCID,Kaur Kamaljit¹^ORCID,Wagh Rajesh V.²^ORCID,Kaur Amarjeet¹,Aggarwal Poonam¹

Affiliation:

1. Department of Food Science and Technology Punjab Agriculture University Ludhiana 141001 India

2. Department of Livestock Products Technology Guru Angad Dev Veterinary and Animal Sciences University Ludhiana 141004 India

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15317

Reference42 articles.

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2. Enrichment of wheat flour bread to enhance physicochemical and sensory attributes using broccoli powder;Anwar B. R.;Pakistan Journal of Food Sciences,2017

3. Effects of organic acid pretreatment on microstructure, functional and thermal properties of unripe banana flour

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