A Relationship Between Colour Development and Moisture Content During Roasting of Peanuts
- 1 February 1989
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 22 (1) , 34-39
- https://doi.org/10.1016/s0315-5463(89)70298-4
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Theoretical Drying Curve for Shelled CornTransactions of the ASAE, 1959