Effect of Type and Maturity on Water Content of Three Varieties of Hot Chilli (Capsicum Frustencent L, Catas, Segana End Domba Variety)

Effect of Type and Maturity on Water Content of Three Varieties of Hot Chilli (Capsicum Frustencent L, Catas, Segana End Domba Variety)

Khairiah
iop conference series: materials science and engineering 2019 Vol. 506 pp. 0-0
166
khairiah2019effectiop

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