Cloud stabilization and storage stability of hot pepper sauce
The study was undertaken with the main objective of finding a process that would prevent the separation of components of hot pepper sauce and establishing the storage stability of the product at refrigerated (8-12°C), ambient (28-32°C), and accelerated (32-38°C) temperatures. In phase I, mixing or h...
| প্রধান লেখক: | |
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| অন্যান্য লেখক: | |
| বিন্যাস: | গবেষণাপত্র |
| ভাষা: | English |
| প্রকাশিত: |
1993.
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| বিষয়গুলি: |