Open AccessEffect of Soaking Techniques and Pasteurization with and Without Acids on Some Quality Attributes of Chili Puree Prepared fromCapsicum annuumVariety Kulai
Author(s) -
Ermina Sari,
Nazamid Saari,
Nazimah Hamid,
Azizah Osman,
Dzulkifly Mat Hashim
Publication year - 2018
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/175/1/012102
Subject(s) - pasteurization , food science , citric acid , pungency , flavor , chemistry , moisture , water activity , water content , lightness , pepper , physics , geotechnical engineering , organic chemistry , optics , engineering