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ALTERNATIVE METHODS TO PRESERVE PEPPER PASTE QUALITY: EFFECT OF TEMPERATURE AND PROTECTIVE AGENTS

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dc.contributor.authorUzel, Ruhan Aşkın
dc.contributor.orcid0000-0001-8745-415X
dc.date.accessioned2025-11-13T12:02:41Z
dc.date.issued2017-08-04
dc.identifier.doihttps://doi.org/10.18038/aubtda.310767
dc.identifier.endpage1
dc.identifier.issn1302-3160
dc.identifier.openalexW2742212965
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/11421/8781
dc.identifier.urihttps://doi.org/10.18038/aubtda.310767
dc.language.isoen
dc.relation.ispartofAnadolu University Journal of Science and Technology-A Applied Sciences and Engineering
dc.rightsopenAccess
dc.subjectPepper
dc.subjectFlavor
dc.subjectFood science
dc.subjectMold
dc.subjectSugar
dc.subjectStarter
dc.subjectRaw material
dc.subjectChemistry
dc.subjectMathematics
dc.subjectBotany
dc.subjectBiology
dc.titleALTERNATIVE METHODS TO PRESERVE PEPPER PASTE QUALITY: EFFECT OF TEMPERATURE AND PROTECTIVE AGENTS
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5058541983

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