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    Effect of Stepwise Blanching and Calcium Chloride Solution on Texture and Structural Properties of Jalapeño Peppers in Brine

    Effect of Stepwise Blanching and Calcium Chloride Solution on Texture and Structural Properties of Jalapeño Peppers in Brine by Dinora Judith Palma-Zavala, Jorge Jiménez-Castro, Ricardo Talamás-Abbud, John Barnard, René Renato Balandrán-Quintana, Francisco Solís-Martínez, Armando Quintero-Ramos

    Published 2009-01-01
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