Physicochemical, reconstitution, and morphological properties of red pepper juice (Capsicum annuum L.) powder

Articles > Article · 2020

Authors: Gülşah Çalışkan Koç

Journal of Food Science and Technology, International, WoS, 2020, vol 58, pp 4011-4023

DOI: 10.1007/s13197-020-04864-x

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