Destructive and non-destructive techniques used for quality evaluation of nuts: A review

Author:

Duduzile Buthelezi Nana Millicent,Tesfay Samson Zeray,Ncama Khayelihle,Magwaza Lembe SamukeloORCID

Publisher

Elsevier BV

Subject

Horticulture

Reference87 articles.

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3. Flavor Formation and Sensory Perception of Selected Peanut Genotypes (Arachis Hypogea L.) As Affected by Storage Water Activity, Roasting, and Planting Date;Baker,2002

4. Improving quality of macadamia nut (Macadamia integrifolia) through the use of hybrid drying process;Borompichaichartkul;J. Food Eng.,2009

5. Multistage heat pump drying of macadamia nut under modified atmosphere;Borompichaichartkul;Int. Food Res. J.,2013

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