Comparison between roasting by superheated steam and by convection on changes in colour, texture and microstructure of peanut (Arachis hypogaea)

Food Science and Technology Research

Volumn 18, Issue 4, 2012, Pages 515-524

  Idrus, Nor Faadila M ^a   Yang, Tajul A ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Arachis hypogaea; Convection; Peanut; Physical characteristics; Roasting; Superheated steam

Indexed keywords

ARACHIS HYPOGAEA; PEANUT; PHYSICAL CHARACTERISTICS; ROASTING; SUPERHEATED STEAM;

COLOR; HARDNESS; HEAT CONVECTION; OILSEEDS; SCANNING ELECTRON MICROSCOPY; STEAM; TEXTURES;

CALCINATION;

ARACHIS HYPOGAEA;

EID: 84869849201     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.18.515     Document Type: Article

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