Study of physiological and textural properties of roasted peanuts defatted by an innovative oil extraction process. Correlation with consumer evaluation-Reference-Cited by-同舟云学术

Study of physiological and textural properties of roasted peanuts defatted by an innovative oil extraction process. Correlation with consumer evaluation

Published:2016-02 Issue: Volume:33 Page:450-461
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Nader Joelle,Afif Charbel,Louka Nicolas

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference42 articles.

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4. Mechanical oil expression from extruded soybean sample;Bargale;Journal of the American Oil Chemists' Society,1999

5. Baxley, J. (1972). Method of making stabilized impregnated peanuts. U.S. Pat., no 3,645,752.

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