Effect of Packaging Materials, Storage Methods, and Durations on the Functional Quality of the Red Hot Pepper (Capsicum annum L.) Powder
Abstract This study aimed to investigate the effect of packaging material, storage methods, and duration on the functional properties of red pepper powder during a ten-month storage period. Samples were packed in Low-density, high-density, black low-density polyethylene, and aluminum pouches and kep...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná (Tecpar)
2025-08-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132025000100504&lng=en&tlng=en |
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