Work

Roasting Process

Year: 2020

Type: book-chapter

Source: Food engineering series

DOI: 10.1007/978-3-030-54437-9_7

Authors: Lucas Louzada Pereira, Danieli Grancieri Debona, Patrícia Fontes Pinheiro, Gustavo Falquetto de Oliveira, Carla Schwengber ten Caten, Valentina Moksunova, Anna V. Kopanina, Inna I. Vlasova, Anastasiaya I. Talskikh, Hisashi Yamamoto

Institutions: Instituto Federal do Espírito Santo, Universidade Federal do Espírito Santo, Universidade Federal do Rio Grande do Sul, Institute of Marine Geology and Geophysics

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4251941663

FWCI: 1.004

Cites: 55

Cited by: 11

Related to: 10