Cite
HARVARD Citation
Wang, J. et al. (2017). Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.). Food chemistry. pp. 145-152. [Online].
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Wang, J. et al. (2017). Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.). Food chemistry. pp. 145-152. [Online].