Ibrahim Hayoglu
Department of Food Engineering, Faculty of Agriculture, Harran University, Sanliurfa, Turkey
Mustafa Didin
Department of Food Engineering, Faculty of Agriculture, Mustafa Kemal University, Ratay, Turkey
Huseyin Turkoglu
Department of Food Engineering, Faculty of Agriculture, Harran University, Sanliurfa, Turkey
Hasan Fenercioglu
Department of Food Engineering, Faculty of Cukurova Agriculture, Adana, Turkey
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How to cite this article
Ibrahim Hayoglu, Mustafa Didin, Huseyin Turkoglu and Hasan Fenercioglu, 2005. The Effects of Processing Methods on Some Properties of Hot Red and Red-blackish Ground Peppers. Pakistan Journal of Biological Sciences, 8: 1420-1423.
DOI: 10.3923/pjbs.2005.1420.1423
URL: https://scialert.net/abstract/?doi=pjbs.2005.1420.1423
DOI: 10.3923/pjbs.2005.1420.1423
URL: https://scialert.net/abstract/?doi=pjbs.2005.1420.1423