Analysis of internal browning of roasted hazelnuts

Food Chemistry

Volumn 73, Issue 2, 2001, Pages 191-196

  Ozdemir M ^a,b   Seyhan, F G ^a   Bakan, A K ^a   Ilter S ^a   Ozay G ^a   Devres, O ^b  

^a MATERIALS INSTITUTE   (Turkey)

^b ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

CATECHOL OXIDASE;

ARTICLE; COLOR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FOOD STORAGE; GLYCATION; HYDROLYSIS; MOISTURE; PEANUT; TEMPERATURE; TURKEY (REPUBLIC);

CORYLUS;

EID: 0035062644     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00273-9     Document Type: Article

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