Changes of Chemical and Physical Quality Attributes of Macadamia Nuts during Hybrid Drying and Processing-Reference-Cited by-同舟云学术

Changes of Chemical and Physical Quality Attributes of Macadamia Nuts during Hybrid Drying and Processing

Published:2012-12-15 Issue:16 Volume:30 Page:1870-1880
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Phatanayindee Suporntip,Borompichaichartkul Chaleeda,Srzednicki George,Craske John,Wootton Michael

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2012.703275

Reference44 articles.

1. Oxidative stability and lipid composition of macadamia nuts grown in New Zealand

2. Curb , J.D. ; Wergowske , G. ; Jean Hankin , J.A. The effect of dietary supplementation with macadamia kernels on serum lipid levels in human. InProceedings of the first International Macadamia Research Conference, Kailua-Kona, Hawaii, July 28–30, 1992.

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