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Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil
Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 250 °C) were used for different periods of roasting...
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| Publicado en: | Food Sci Biotechnol |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
The Korean Society of Food Science and Technology
2017
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049531/ https://ncbi.nlm.nih.gov/pubmed/30263619 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0132-0 |
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