Open AccessEvaluation of the incorporation of hot pepper oleoresin microcapsules (Capscicum pubescens), NaCl and sucrose in physical and sensory characteristics of fresh cheese
Author(s) -
Elias Silva,
Rogger Rebaza,
Marlon Tumbajulca,
Yordin Vargas,
Anghela Gutiérrez,
Flor Valera,
Hubert Arteaga
Publication year - 2018
Publication title -
agroindustrial science
Language(s) - English
Resource type - Journals
eISSN - 2226-2989
pISSN - 2079-6552
DOI - 10.17268/agroind.sci.2018.01.08
Subject(s) - pepper , oleoresin , food science , sucrose , sensory system , chemistry , psychology , cognitive psychology