The effect of processing treatments on the shelf life and nutritional quality of green chilli (Capsicum annuum L.) powder

The effect of processing treatments on the shelf life and nutritional quality of green chilli (Capsicum annuum L.) powder

An attempt was undertaken to investigate the effect of various common processing treatments, such as (a) without pedicle and cut longitudinally plus treated with 0.01% potassium metabisulphite (KMS), (b) without pedicle and sliced, (c) without pedicle as a whole, and (d) as a normal whole green chil...

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Bibliographic Details
Main Authors: Sarker, Md. Sazzat Hossain, Hasan, S. M. K., Aziz, Mohammad Gulzarul, Islam, M. Toihidul, Azam, S. M. R., Roy, S., Ibrahim, Mohd Nordin
Format: Article
Language:English
Published: Universiti Putra Malaysia Press 2012
Online Access:http://psasir.upm.edu.my/id/eprint/18761/1/75.%20The%20effect%20ofprocessing%20treatments.pdf
http://psasir.upm.edu.my/id/eprint/18761/
http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2035%20(4)%20Nov.%202012/14%20Page%20843-852.pdf
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Institution: Universiti Putra Malaysia
Language: English

Internet

http://psasir.upm.edu.my/id/eprint/18761/1/75.%20The%20effect%20ofprocessing%20treatments.pdf
http://psasir.upm.edu.my/id/eprint/18761/
http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2035%20(4)%20Nov.%202012/14%20Page%20843-852.pdf

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