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Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditions
Roasting is an important step in the processing of pistachio nuts. The effect of hot air roasting temperature (90, 120 and 150 °C), time (20, 35 and 50 min) and air velocity (0.5, 1.5 and 2.5 m/s) on textural and sensory characteristics of pistachio nuts and kernels were investigated. The results sh...
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| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2015
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711475/ https://ncbi.nlm.nih.gov/pubmed/26787956 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2054-2 |
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