Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil
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DOI: 10.1007/s10068-017-0132-0
Abstract: AbstractPeanut (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… read more here.
Keywords: steam roasting; effect superheated; superheated steam; oil ... See more keywords