Assessing the Impact of Roasting Temperatures on Biochemical and Sensory Quality of Macadamia Nuts (Macadamia integrifolia)
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DOI: 10.3390/foods12112116
Abstract: Depending on the temperature regime used during roasting, the biochemical and sensory characteristics of macadamia nuts can change. ‘A4′ and ‘Beaumont’ were used as model cultivars to examine how roasting temperatures affected the chemical and… read more here.
Keywords: biochemical sensory; quality; sensory quality; macadamia nuts ... See more keywords