Development of Processing Technique for the Production of Chilli (Capsicum Annuum Variety Kulai) Puree
Chilli puree is a product in semi-solid form having quality close to the fresh ones and is convenient to use. At present, the quality of chilli puree in the market is not acceptable to the food manufacturers as a raw material for making other products derived from chilli as it contains high amoun...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | English |
| 出版: |
2007
|
| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/5306/1/FSTM_2007_8%20IR.pdf |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|