Development of ready-to-eat appetisers based on pepper and their quality evaluation

Journal of Food Science and Technology

Volumn 47, Issue 6, 2010, Pages 638-643

  Wadikar, Dadasaheb D ^a   Nanjappa, C ^a   Premavalli, K S ^a   Bawa, Amrinder Singh ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Appetiser; Munches; Pepper; Shelf life

Indexed keywords

ACTIVE INGREDIENTS; APPETISER; CENTRAL COMPOSITE ROTATABLE DESIGN; DEFENCE FORCES; FINE POWDERS; HIGH ALTITUDE; MUNCHES; PEPPER; QUALITY EVALUATION; QUALITY PARAMETERS; READY-TO-EAT; RESPONSE SURFACE METHODOLOGY; ROOM TEMPERATURE; SHELF-LIFE;

SUGARS;

FRUITS;

CITRUS LIMON;

EID: 79951772970     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0105-2     Document Type: Article

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