Physico-chemical and sensory property changes in almonds of Desmayo Largueta variety during toasting;Cambios en las propiedades físico-químicas y sensoriales de almendras de la variedad Desmayo Largueta durante el tostado

Food Science and Technology International

Volumn 6, Issue 1, 2000, Pages 1-7

  Gou, P ^a   Diaz, I ^a   Guerrero, L ^a   Valero, A ^a   Arnau, J ^a   Romero, A ^a  

^a IRTA   (Spain)

Author keywords

almond; rancidity; sensory analysis; toasting

Indexed keywords

EID: 0034360575     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201320000600101     Document Type: Article

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