Texture of rehydrated dried bell peppers modified by low-temperature blanching and calcium addition
Version of Record online: 20 DEC 2001
International Journal of Food Science & Technology
Volume 36, Issue 5, pages 523–527, June 2001
How to Cite
Domínguez, R. , Quintero-Ramos, A. , Bourne, M. , Barnard, J. , Talamás-Abbud, R. , Jiménez-Castro, J. and Anzaldúa-Morales, A. (2001), Texture of rehydrated dried bell peppers modified by low-temperature blanching and calcium addition. International Journal of Food Science & Technology, 36: 523–527. doi: 10.1046/j.1365-2621.2001.00493.x
- Issue online: 20 DEC 2001
- Version of Record online: 20 DEC 2001
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