Quality of red chilli variety as affected by different drying methods

Journal of Food Science and Technology

Volumn 42, Issue 5, 2005, Pages 384-387

  Oberoi, Harinder Singh ^a   Ku, Mahmood Ahmad ^a   Kaur, Jaspreet ^a   Baboo, Bangali ^a  

^a CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Batch type drying; Capsicum annum L; Microbial quality; Moisture content; Physicochemical characteristics; Red chilli; Sun drying; Variety 'CH 3'

Indexed keywords

DRYING; ESCHERICHIA COLI; MICROBIOLOGY; MOISTURE; PHYSICAL CHEMISTRY;

BATCH-TYPE DRYING; CAPSICUM ANNUM L; MICROBIAL QUALITY; PHYSICOCHEMICAL CHARACTERISTICS; RED CHILLI; SUN-DRYING; VARIETY 'CH-3';

FOOD PRODUCTS;

BACTERIA (MICROORGANISMS); CAPSICUM ANNUM; ESCHERICHIA COLI; SALMONELLA;

EID: 27644502339     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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