Physicochemical, functional, oxidative stability and rheological properties of red pepper (Capsicum annuum L.) powder and paste
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Bibliographic citation
-
In: International Journal of Food Properties 24, 1, S. 1416-1437
- Event
-
Veröffentlichung
- (where)
-
Osnabrück
- (who)
-
Hochschule Osnabrück
- (when)
-
2021
- Creator
-
Woldemariam, Henock Woldemichael
Emire, Shimelis Admassu
Getachew Teshome, Paulos
Toepfl, Stefan
Aganovic, Kemal
- DOI
-
10.1080/10942912.2021.1969945
- URN
-
urn:nbn:de:bsz:959-opus-58588
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
25.03.2025, 1:48 PM CET
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Woldemariam, Henock Woldemichael
- Emire, Shimelis Admassu
- Getachew Teshome, Paulos
- Toepfl, Stefan
- Aganovic, Kemal
- Hochschule Osnabrück
Time of origin
- 2021
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Development of alternative processes for the production of spices - with particular reference to carotenoid and capsaicinoid composition of red pepper (Capsicum annuum L.) and hot pepper (Capsicum frutescens L.) and their deteriorative enzyme activities
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