Work

A Relationship Between Colour Development and Moisture Content During Roasting of Peanuts

Year: 1989

Type: article

Source: Canadian Institute of Food Science and Technology Journal

DOI: 10.1016/s0315-5463(89)70298-4

Authors: J.R. Moss, L. Otten

Institution: University of Guelph

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2051931816

FWCI:

Cites: 15

Cited by: 85

Related to: 10