“EFFECT OF THERMAL PROCESSING ON SYNERGISTIC ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF TURMERIC (CURCUMA LONGA) AND RED CHILI PEPPER (CAPSICUM ANNUUM)”, IJFANS, vol. 5, no. 3, pp. 19–30, Jan. 2016, Accessed: Aug. 31, 2026. [Online]. Available: https://ijfans.org/index.php/Journal/article/view/406