Analysis of change of the colour parameters of paprika powder with different added oleoresin
The instrumental colour measurement isn’t used in course of the making and the qualification of the paprika powder, although the colour is the most important sense property of its. Paprika is also used as a natural food colour. The colour of paprika powder is very important too, because the consumer...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2013
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Természettudomány, Mérnöki tudományok |
| Online Access: | http://acta.bibl.u-szeged.hu/30813 |