Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil
Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 250 °C) were used for different periods of roasting...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
The Korean Society of Food Science and Technology
2017
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/31269/1/Effect%20of%20superheated-steam%20roasting%20on%20physicochemical%20properties%20of%20peanut%20%28Arachis%20hypogea%29%20oil.pdf https://eprints.ums.edu.my/id/eprint/31269/2/Effect%20of%20superheated-steam%20roasting%20on%20physicochemical%20properties%20of%20peanut%20%28Arachis%20hypogea%29%20oil1.pdf https://eprints.ums.edu.my/id/eprint/31269/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6049531/pdf/10068_2017_Article_132.pdf |
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https://eprints.ums.edu.my/id/eprint/31269/1/Effect%20of%20superheated-steam%20roasting%20on%20physicochemical%20properties%20of%20peanut%20%28Arachis%20hypogea%29%20oil.pdfhttps://eprints.ums.edu.my/id/eprint/31269/2/Effect%20of%20superheated-steam%20roasting%20on%20physicochemical%20properties%20of%20peanut%20%28Arachis%20hypogea%29%20oil1.pdf
https://eprints.ums.edu.my/id/eprint/31269/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6049531/pdf/10068_2017_Article_132.pdf