ARLINDO, D. M.; http://lattes.cnpq.br/3280109007460376; ARLINDO, Daniely Medeiros. (BrasilCentro de Tecnologia e Recursos Naturais - CTRNPÓS-GRADUAÇÃO EM ENGENHARIA AGRÍCOLAUFCGUniversidade Federal de Campina Grande, 2005-09)
The purpose of this study was to dehydrate green pepper, describe its physical chemistry characteristics, grind it until make powder, and analyze its stability when stored for 100 days at room temperature, in two kinds of ...