Optimization of Low Temperature Blanching of Frozen Jalapeño Pepper (Capsicum annuum) using Response Surface Methodology
- 1 May 1998
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 63 (3) , 519-522
- https://doi.org/10.1111/j.1365-2621.1998.tb15777.x
Abstract
No abstract availableKeywords
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