Impact of Convectional and Superheated-Steam Roasting on the Physicochemical and Microstructural Properties of Cocoa Butter Extracted from Cocoa Beans-Reference-Cited by-同舟云学术

Impact of Convectional and Superheated-Steam Roasting on the Physicochemical and Microstructural Properties of Cocoa Butter Extracted from Cocoa Beans

Published:2016-07-26 Issue:4 Volume:41 Page:e13005
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Zzaman Wahidu¹²,Bhat Rajeev²,Yang Tajul A.²

Affiliation:

1. Department of Food Engineering and Tea Technology; Shahjalal University of Science and Technology; Sylhet 3114 Bangladesh

2. Food Technology Division, School of Industrial Technology; Universiti Sains Malaysia; 11800 Penang Malaysia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13005/fullpdf

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3. Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage;Asmaa;Int. Food Res. J.,2015

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