Open AccessEffect of Roasting on Oxidative Stability of Pistachio Nut
Author(s) -
Eda Adal,
Fatma Tugba,
Sami Eren
Publication year - 2019
Publication title -
international journal of scientific and technological research
Language(s) - English
DOI - 10.7176/jstr/5-5-14
Subject(s) - roasting , pistacia , food science , nut , chemistry , flavor , raw material , palatability , heat stability , horticulture , biology , materials science , structural engineering , organic chemistry , engineering , composite material
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