EFFECT OF TEMPERATURE ON REHYDRATION KINETICS, FUNCTIONAL PROPERTIES, TEXTURE AND ANTIOXIDANT ACTIVITY OF RED PEPPER VAR. HUNGARIAN (CAPSICUM ANNUUM L.)
Version of Record online: 1 MAR 2012
© 2012 Wiley Periodicals, Inc.
Journal of Food Processing and Preservation
Volume 37, Issue 1, pages 74–85, February 2013
How to Cite
ZURA-BRAVO, L., VEGA-GÁLVEZ, A., LEMUS-MONDACA, R., AH-HEN, K. S. and DI SCALA, K. (2013), EFFECT OF TEMPERATURE ON REHYDRATION KINETICS, FUNCTIONAL PROPERTIES, TEXTURE AND ANTIOXIDANT ACTIVITY OF RED PEPPER VAR. HUNGARIAN (CAPSICUM ANNUUM L.). Journal of Food Processing and Preservation, 37: 74–85. doi: 10.1111/j.1745-4549.2011.00623.x
- Issue online: 22 JAN 2013
- Version of Record online: 1 MAR 2012
- Received for Publication January 20, 2011; Accepted for Publication August 26, 2011
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