EFFECT OF TEMPERATURE ON REHYDRATION KINETICS, FUNCTIONAL PROPERTIES, TEXTURE AND ANTIOXIDANT ACTIVITY OF RED PEPPER VAR. HUNGARIAN (CAPSICUM ANNUUM L.)

ZURA-BRAVO, LILIANA ; VEGA-GÁLVEZ, ANTONIO ; LEMUS-MONDACA, ROBERTO ; AH-HEN, KONG SHUN ; DI SCALA, KARINA

Journal of food processing and preservation, 2013-02, Vol.37 (1), p.74-85 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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