Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups

Grasas y Aceites

Volumn 59, Issue 2, 2008, Pages 174-181

  Nepote, V ^a   Mestrallet, M G ^a   Olmedo, R H ^a   Ryan, L C ^b   Conci, S ^b   Grosso, N R ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b FACULTAD DE CIENCIAS MÉDICAS   (Argentina)

Author keywords

Acceptability; Algarrobo; Peanuts; Prickly pear; Sensory

Indexed keywords

ACCEPTABILITY; ALGARROBO; PEANUTS; PRICKLY PEAR; SENSORY;

ACCEPTANCE TESTS; COATINGS; FRUITS; TEXTURES;

CALCINATION;

ARACHIS HYPOGAEA; OPUNTIA;

EID: 54149117328     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2008.v59.i2.507     Document Type: Article

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