Convection Drying Influence on Thermo-Physical Properties, Bioactive Substances, Color and Texture Profile of Red Pepper (Capsicum Spp)
Authors
Salima Baississe
salima.baississe@univ-batna.dz
Laboratory of Food Science, Department of Food Technology, University of Batna 1, Batna, Algérie
Nadia Boulelouah
Laboratory of Food Science, Department of Food Technology, University of Batna 1, Batna, Algérie
Hanane Bedjaoui
Laboratory of Promotion of Innovation in Agriculture in Arid Regions, Department of Agricultural Sciences, Mohamed Kheider University, Biskra, Algeria
Mohamed Seghir Mehaoua
Laboratory of Genetics, Biotechnology and Valorization of Bio-resources, Mohamed Kheider University, Biskra, Algeria
Lies Reguieg
Agronomic School, ENSA, Algiers, Algeria
Language: English
Page range: 83 - 98
Submitted on: Feb 3, 2022
Accepted on: Apr 20, 2022
Published on: Jul 9, 2022
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2022 Salima Baississe, Nadia Boulelouah, Hanane Bedjaoui, Mohamed Seghir Mehaoua, Lies Reguieg, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.