IMPROVING THE QUALITY AND SHELF LIFE OF TURKISH ALMOND PASTE
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2008.00210.x/fullpdf
Reference40 articles.
1. Effect of moisture, sugar and tertiary butylhydroquinone on color, texture and microstructure of peanut paste;ABEGAZ;J. Food Qual,2006
2. The role of moisture in flavor changes of model peanut confections during storage;ABEGAZ;LWT-Food Sci. Technol,2004
3. Physical properties of almond nut and kernel;AYDIN;J. Food Eng,2003
4. Shelf life extension of almond paste pastries;BAIANO;J. Food Eng,2005
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