Effect of oil content change on colour characteristics of paprika powder
The several quality Hungarian paprika powders were investigated. The colour, determined by using the CIE L \ a', b colour system, was measured with a Minolta CR300 tristimulus colorimeter. The oil contents of paprika powders were increased by 1%, 2%, 3%. and 4% relative to the initial sample. T...
Elmentve itt :
| Szerző: | |
|---|---|
| Dokumentumtípus: | Cikk |
| Megjelent: |
2007
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Természettudomány |
| Online Access: | http://acta.bibl.u-szeged.hu/11760 |