Optimization of low temperature blanching of frozen jalapeno pepper (Capsicum annuum) using response surface methodology

Journal of Food Science

Volumn 63, Issue 3, 1998, Pages 519-522

  Quintero Ramos, A ^a,b,c   Bourne, M C ^a   Barnard, J ^a   Anzaldua Morales A ^c  

^a Department of Obstetrics Gynecology   (United States)

^b Inst Technológico de Durango   (Mexico)

^c UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

Author keywords

Blanching; Freezing; Jalapeneo pepper; Response surface; Texture

Indexed keywords

EID: 0031805461     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15777.x     Document Type: Article

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