AL SAFA, Sadman. Comprehensive Assessment of Proximate Profile and Quality Characteristics in Commercially Processed and Traditionally Prepared Red Chili Powder. American Journal of Food Science and Technology, [S. l.], v. 4, n. 2, p. 85–92, 2025. DOI: 10.54536/ajfst.v4i2.6088. Disponível em: https://journals.e-palli.com/home/index.php/ajfst/article/view/6088. Acesso em: 21 apr. 2026.