Impact of different smoke flavors on the quality of hermetically sealed green chili paste (Nam Prik Num)
This research examined how various smoke flavors such as powdered smoke, teak, and longan wood affected the quality of hermetically sealed green chili paste (Nam Prik Num). Teak and longan wood smoking produced a darker green color than the control and smoke powder samples. The smoky aroma had no im...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2024-06-01
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Series: | Future Foods |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524000479 |