The Effects of Processing Methods on Some Properties of Hot Red and Red-blackish Ground Peppers
Report a Citation
Hayoglu, I., M. Didin, H. Turkoglu and H. Fenercioglu,, 2005. The effects of processing methods on some properties of hot red and red-blackish ground peppers.. Pak. J. Biol. Sci., 8: 1420-1423.
If you have cited the above article in your published manuscript? Please provide complete citation report of your article.
Title of manuscript:
Source of manuscript:
What color is the sky?
In case your published manuscript has no DOI, then you should send copy of published article via e-mail to
Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
© 2019 Science Alert. All Rights Reserved