Improving quality of macadamia nut (Macadamia integrifolia) through the use of hybrid drying process-Reference-Cited by-同舟云学术

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Improving quality of macadamia nut (Macadamia integrifolia) through the use of hybrid drying process

Published:2009-08 Issue:3 Volume:93 Page:348-353
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Borompichaichartkul Chaleeda,Luengsode Kanonrat,Chinprahast Ninnart,Devahastin Sakamon

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Official Methods of Analysis;AOAC,1995

2. Official Methods and Recommended Practices;AOCS,1998

3. Australian Macadamia Society, 2008. The Australian Macadamia Nut Industry. (August, 2008).

4. Quality evaluation of macadamia nuts;Cavaletto,1981

5. Factors affecting macadamia nut stability. 1. Raw kernel;Cavaletto;Food Technology,1966

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2. Assessing the Impact of Roasting Temperatures on Biochemical and Sensory Quality of Macadamia Nuts (Macadamia integrifolia);Foods;2023-05-24

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