Texture of rehydrated dried bell peppers modified by low-temperature blanching and calcium addition

International Journal of Food Science and Technology

Volumn 36, Issue 5, 2001, Pages 523-527

  Domínguez, Rocio ^a   Quintero Ramos, Armando ^a   Bourne, Malcolm ^b   Barnard, John ^b   Talamás Abbud, Ricardo ^a   Jiménez Castro, Jorge ^a   Anzaldúa Morales, Antonio ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b New York State Agricultural Experiment Station   (United States)

Author keywords

Calcium chloride; Firmness; Optimization; Pectins; Puncture force

Indexed keywords

CAPSICUM;

EID: 0035534858     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2001.00493.x     Document Type: Article

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