Physicochemical properties of chili padi Centil (Capsicum frutescens) powder dried at different drying temperatures
This study addressed selected drying temperatures in extending the shelf life of local chili padi Centil (Capsicum frutescens) powder with better physicochemical properties. The effects of drying at different temperatures (50˚C, 60˚C, and 70˚C) on chili padi Centil powder was evaluated through its f...
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| Main Authors: | , , |
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| Format: | Article |
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Rynnye Lyan Resources
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/87182/ https://www.myfoodresearch.com/vol-49474supplementary-1.html |
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