Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations
Version of Record online: 12 NOV 2012
Journal of Food Science © 2012 Institute of Food Technologists® No claim to original US government works
Journal of Food Science
Volume 77, Issue 12, pages C1293–C1299, December 2012
How to Cite
McDaniel, K. A., White, B. L., Dean, L. L., Sanders, T. H. and Davis, J. P. (2012), Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations. Journal of Food Science, 77: C1293–C1299. doi: 10.1111/j.1750-3841.2012.02979.x
- Issue online: 13 DEC 2012
- Version of Record online: 12 NOV 2012
- MS 20121101 Submitted 8/10/2012, Accepted 9/25/2012
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