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Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder

Crossref DOI link: https://doi.org/10.1007/s13197-019-03733-6

Published Online: 2019-06-10

Published Print: 2019-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Kamal, Md. Mostafa

Ali, Md. Rahmat

Rahman, Md. Mahfuzur

Shishir, Mohammad Rezaul Islam

Yasmin, Sabina

Sarker, Md. Sazzat Hossain
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Text and Data Mining valid from 2019-06-10

Version of Record valid from 2019-06-10
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Article History

Revised: 1 March 2019

Accepted: 19 March 2019

First Online: 10 June 2019

Compliance with ethical standards

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: The authors declare that they have no conflict of interest.

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