Sensory Characterization of Dominant Malawi Peanut Varieties After Roasting
Author:
Affiliation:
1. Dept. of Food Science and Technology The Univ. of Georgia 1109 Experiment St Griffin GA 30223 U.S.A
2. Dept. of Food Science and Technology Lilongwe Univ. of Agriculture and Natural Resources P.O. Box 219 Lilongwe Malawi
Funder
United States Agency for International Development
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14641
Reference38 articles.
1. Peanuts as a Source of β-Sitosterol, a Sterol With Anticancer Properties
2. Determination of Pyrazine and Flavor Variations in Peanut Genotypes During Roasting
3. A comparison of the flavor and compositional quality of peanuts from several origins
4. Fenaroli's Handbook of Flavor Ingredients
5. Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products
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