Open AccessComparison of Conventional, Microwave and Infrared Roasting Methods on the Changes in Physico-chemical and Antioxidant Properties of Peanuts (Arachis hypogaea)
Author(s) -
Atul Kumar
Publication year - 2018
Publication title -
international journal of food and fermentation technology
Language(s) - English
Resource type - Journals
eISSN - 2277-9396
pISSN - 2249-1570
DOI - 10.30954/2277-9396.02.2018.5
Subject(s) - arachis hypogaea , roasting , microwave , mathematics , toxicology , veterinary medicine , biology , agronomy , materials science , medicine , engineering , metallurgy , telecommunications