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Effects of dehydration on the physiochemical characteristics of tomato, onion and pepper powder culinary blends
- OGORI, A.Friday et al. Effects of dehydration on the physiochemical characteristics of tomato, onion and pepper powder culinary blends. In Journal of Microbiology, Biotechnology and Food Sciences Online. ISSN 1338-5178, 2020, vol. 9, no. 5, s. 994-997, online. Available on Internet:<https://dx.doi.org/10.15414/jmbfs.2020.9.5.994-997> Indexované v: WoS, SCOPUS
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