Cotyledon structure of raw, soaked and roasted almond (Prunus amygdalus L.);Estructura del cotiledón de la semilla de almendra (Prunus amygdalus L.) cruda, remoj ada y tostada

Food Science and Technology International

Volumn 4, Issue 3, 1998, Pages 189-197

  Pascual Albero, M J ^a   Perez Munuera I ^a   Lluch, M A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

almond; blanching; microstructure; Prunus amygdalus L; roasting; scanning electron microscopy; soaking

Indexed keywords

EID: 0040083397     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329800400305     Document Type: Article

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