A. F. Ogori, J. Amove, J. A. Adoba, Lukas Hleba, Miroslava Císarová, Alexey Glinushkin, Alexey Laishevtcev, Anna Derkanosova, Igor Pigorev, Sergey Plygun, Mohammad Ali Shariati
Effects of Dehydration on the Physiochemical characteristics of Tomato, Onion and Pepper powdered culinary blends
Číslo: 5/2019/2020
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.15414/jmbfs.2020.9.5.994-997
Klíčová slova: Tomato, onion, pepper, blend, chemical functional
Pro získání musíte mít účet v Citace PRO.