Effects of chemical blanching and salt content on quality of pickled chilli
The effect of blanching agents (citric acid and alum) and the salt concentrations (10%, 15% and 20% (w/w)) on the quality of pickled chilli was studied. The results showed that both citric acid and alum hadno effect on pH, titratable acidity and moisture content of pickled chilli. However, the pickl...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2007-03-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | http://www.sjst.psu.ac.th/journal/29_2_pdf/22blanching_489-499.pdf |