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Sensory and chemical properties of peanut grains (Arachis hypogaea L) roasted in microwave or oven
Peanut grains are an excellent source of proteins and lipids. Before consumption, peanuts are subjected to a roasting process to acquire desirable sensory characteristics, in addition to eliminating microorganisms present. However, this processing step can cause various changes in li...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Semina: Ciências Agrárias |
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| Κύριοι συγγραφείς: | , , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Universidade Estadual de Londrina
2017
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| Θέματα: | |
| Διαθέσιμο Online: | https://www.redalyc.org/articulo.oa?id=445749994016 |
| Ετικέτες: |
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