Effect of Temperature on Isobutyric Acid Loss during Roasting of Carob Kibble-Reference-Cited by-同舟云学术

Effect of Temperature on Isobutyric Acid Loss during Roasting of Carob Kibble

Published:1997-10-01 Issue:10 Volume:45 Page:4084-4087
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Berna Angel¹,Pérez-Gago María B.¹,Guardiola Vicente G.¹,Salazar Domingo¹,Mulet Antonio¹

Affiliation:

1. Chemical Engineering Department, University of València, Burjassot, València, Spain, AINIA, Parc Tecnològic, Paterna, València, Spain, and Department of Vegetal Production and Department of Food Technology, University Politècnica of València, València, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf970136p

Reference21 articles.

1. Determination of chemical composition of carob pods by near-infrared reflectance spectroscopy

2. Arpaci, V. S.Conduction Heat Transfer; Addison-Wesley: Reading, MA, 1966; pp 270−307.

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