Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil
Peanut (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 250°C) were used for different periods of roasting t...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Springer Netherlands
2017
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/31125/2/Effect%20of%20superheated%20steam%20roasting%20on%20physicochemical%20properties%20of%20peanut%20%28Arachis%20Hypogaea%29%20oil.pdf https://eprints.ums.edu.my/id/eprint/31125/5/Effect%20of%20superheated%20steam%20roasting%20on%20physicochemical%20properties%20of%20peanut%20%28Arachis%20Hypogaea%29%20oil_ABSTRACT.pdf |
Internet
https://eprints.ums.edu.my/id/eprint/31125/2/Effect%20of%20superheated%20steam%20roasting%20on%20physicochemical%20properties%20of%20peanut%20%28Arachis%20Hypogaea%29%20oil.pdfhttps://eprints.ums.edu.my/id/eprint/31125/5/Effect%20of%20superheated%20steam%20roasting%20on%20physicochemical%20properties%20of%20peanut%20%28Arachis%20Hypogaea%29%20oil_ABSTRACT.pdf