Changes in the Rheological Properties Pungency and Color of Capsicums as Affected by Hot Sauce Processing Variables (Pickles, Chilli, Hot Peppers, Capsaicin)

Wijeratne, Wilmot Banda

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University of Illinois at Urbana-Champaign

Changes in the Rheological Properties Pungency and Color of Capsicums as Affected by Hot Sauce Processing Variables (Pickles, Chilli, Hot Peppers, Capsaicin)

dc:creator Wijeratne, Wilmot Banda

thesis:degree_name Ph.D.

dc:date2014

Abstract

dc:description

222 p.

Degree

thesis:*

Name thesis:degree_name: Ph.D.
Level thesis:degree_level: Dissertation
Discipline thesis:degree_discipline: Food Science
Grantor: University of Illinois at Urbana-Champaign
Year dc:date: 2014

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Wijeratne, Wilmot Banda

Subjects

dc:subject × 1

Agriculture, Food Science and Technology

Identifiers

dc:identifier.*

Identifier: (UMI)AAI8600344
OAI identifier oai:identifier: oai:www.ideals.illinois.edu:2142/70086

Chain of custody

source

Harvested from: University of Illinois - Urbana-Champaign
Base URL: www.ideals.illinois.edu/oai-pmh
Last updated: 2026-07-22
Source record: OAI-PMH GetRecord

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citation

Wijeratne, Wilmot Banda. Changes in the Rheological Properties Pungency and Color of Capsicums as Affected by Hot Sauce Processing Variables (Pickles, Chilli, Hot Peppers, Capsaicin). Dissertation thesis, University of Illinois at Urbana-Champaign, 2014. http://hdl.handle.net/2142/70086

Changes in the Rheological Properties Pungency and Color of Capsicums as Affected by Hot Sauce Processing Variables (Pickles, Chilli, Hot Peppers, Capsaicin)

Abstract

Degree

Author and committee

Subjects

Identifiers

Chain of custody

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