|
|||||
|
|
Effect of Processing on Color,Rheology and Bioactive Compounds of Different Sweet Pepper Purees |
|
| Authors: | Kaur Ramandeep Kaur Kamaljit |
| Affiliation: | 1.Department of Food Science and Technology, Punjab Agriculture University, Ludhiana, India ; |
| Abstract: | Plant Foods for Human Nutrition - Sweet pepper purees (red, yellow and green) were examined for FTIR (Fourier-transform infrared spectroscopy), chemical, bioactive, color and rheological... |
| Keywords: | |
| 本文献已被 SpringerLink 等数据库收录！ | |