Pulsed infrared roasting of groundnuts and its quality

International Journal of Food Engineering

Volumn 5, Issue 4, 2009, Pages

  Kumar, Sanjeet ^a   Debnath, Sukumar ^a   Hebbar, Umesh H ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Color; Compressive strength; Free fatty acid; Groundnut; Infrared; Peroxide value; Roasting

Indexed keywords

FREE FATTY ACID; GROUNDNUT; INFRARED; PEROXIDE VALUE; ROASTING;

ACIDS; COLOR; COMPRESSIVE STRENGTH; FATTY ACIDS; INFRARED RADIATION; MOISTURE CONTROL; OXIDATION; QUALITY CONTROL; TEXTURES;

CALCINATION;

ARACHIS HYPOGAEA;

EID: 69949176725     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1158     Document Type: Article

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