Work

Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder

Year: 2019

Type: article

Source: Journal of Food Science and Technology

DOI: 10.1007/s13197-019-03733-6

Authors: Md. Mostafa Kamal, Md. Rahmat Ali, Md. Mahfuzur Rahman, Mohammad Rezaul Islam Shishir, Sabina Yasmin, Md. Sazzat Hossain Sarker

Institutions: Hajee Mohammad Danesh Science and Technology University, Military Institute of Science and Technology, Zhejiang University

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

OpenAlex ID: W2952045204

FWCI: 2.381

Cites: 34

Cited by: 61

Related to: 10