Acrylamide content and color formation of hazelnuts roasted at different processing temperatures and times
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DOI: 10.1007/s00217-020-03508-w
Abstract: The acrylamide content and color formation (CIE L *, a * and b *) of hazelnuts which processed at different roasting temperatures of 130 °C, 150 °C, 160 °C and 170 °C with roasting time for 15 and 30 min… read more here.
Keywords: color; acrylamide content; time; formation ... See more keywords