Effect of pilot scale roasting on color and textural attributes of soybean kernels-Reference-Cited by-同舟云学术

Effect of pilot scale roasting on color and textural attributes of soybean kernels

Published:2020-09-25 Issue:11 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Raigar Rakesh Kumar¹^ORCID,Dalbhagat Chandrakant Genu¹,Mishra Hari Niwas¹

Affiliation:

1. Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur India

Funder

Department of Biotechnology, Ministry of Science and Technology, India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14883

Reference32 articles.

1. Kinetic modeling of mass transfer during roasting of soybeans using combined infrared‐hot air heating;Bagheri H.;Journal of Food Biosciences and Technology,2018

2. Textural, color and sensory attributes of peanut kernels as affected by infrared roasting method

3. Investigations on the Maillard Reaction in Sesame (Sesamum indicum L.) Seeds Induced by Roasting

4. Effect of varieties on the quality characteristics of roasted soybean;Chauhan O.P.;International Journal of Food Properties,2003

5. Changes in color parameters of corn kernels during roasting

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