Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Obse Fikiru"'
Publikováno v:
Advances in Horticultural Science, Vol 38, Iss 2 (2024)
The colour qualities of hot red pepper are the major issue in pepper value chain. Due to poorly coordinated scientific evidence, information on the factors causing colour loss and the inhibition mechanism is not well known. Therefore, this review pap
Externí odkaz:
https://doaj.org/article/34e63d7b36544a2fb1152e64bffcd85a
Autor:
Obse Fikiru, Hana Zinabu Dulo, Sirawdink Fikreyesus Forsido, Yetenayet B. Tola, Tessema Astatkie
Publikováno v:
Heliyon, Vol 10, Iss 12, Pp e32921- (2024)
The preservation of the functional quality of red pepper requires appropriate packaging materials, storage duration, and condition. This study evaluated the effect of the packaging materials and the storage duration on the functional quality of the r
Externí odkaz:
https://doaj.org/article/37877778f43e4d0f975aeddcd8449f71
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, 5(2):173-181
Food Science & Nutrition, 5(2):173-181
The aim of this study was to evaluate the effect of blending ratio of malted barley, maize, and roasted pea flour on complementary food quality and sensory acceptability. D‐ Optimal mixture design was used to generate 14 formulations. Each ingredie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef74ebd9575f77b77b931e68b8506203
http://europepmc.org/articles/PMC5332271
http://europepmc.org/articles/PMC5332271