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Modeling sorption phenomena and moisture migration rates in paprika (Capsicum annuum L.) using physicochemical

S S Shirkole1, P P Sutar1

  • 1Department of Food Process Engineering, National Institute of Technology, Rourkela, Rourkela, 769008 India.

Journal of Food Science and Technology
|February 3, 2018
PubMed

Keywords:
Degradation kineticsPaprikaQuality alterationsShelf lifeWater activity

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