Development of Processing Technique for the Production of Chilli (Capsicum Annuum Variety Kulai) Puree

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Development of Processing Technique for the Production of Chilli (Capsicum Annuum Variety Kulai) Puree

Chilli puree is a product in semi-solid form having quality close to the fresh ones and is convenient to use. At present, the quality of chilli puree in the market is not acceptable to the food manufacturers as a raw material for making other products derived from chilli as it contains high amoun...

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Bibliographic Details
Main Author:	Sari, Ermina
Format:	Thesis
Language:	English
Published:	2007
Subjects:	Capsicum annuum - Varieties Plant products
Online Access:	http://psasir.upm.edu.my/id/eprint/5306/ http://psasir.upm.edu.my/id/eprint/5306/1/FSTM_2007_8%20IR.pdf

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