Development of color standards for roasted peanuts
Color standards were developed for roasted peanuts. L, a, b values were determined for peanuts roasted at 140°C and 170°C for different time periods. Consumer acceptability tests were conducted to determine the most acceptable roast using 24 panelists. Lightness of roasted peanuts decreased with pro...
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| Format: | Disertacija |
| Jezik: | English |
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1998.
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