Effect of roasting on some nutrients of hazelnuts (Corylus Avellena L.)

By Ozdemir M.   Ackurt F.   Yildiz M.   Biringen G.   Gurcan T.   Loker M.  

Food Chemistry, Vol. 73, Iss. 2, 2001-05 ,pp. : 185-190

Elsevier

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Microstructural changes in hazelnuts during roasting

By Saklar S.   Ungan S.   Katnas S.  

Food Research International, Vol. 36, Iss. 1, 2003-01 ,pp. : 19-23

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Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation

By Fallico B.   Arena E.   Zappala M.  

Food Chemistry, Vol. 81, Iss. 4, 2003-06 ,pp. : 569-573

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Effect of natural fermentation on nutritive value and in vitro protein digestibility of pearl millet

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Food Chemistry, Vol. 78, Iss. 1, 2002-07 ,pp. : 75-79

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Analysis of temperature variability during the thermal processing of hazelnuts

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Innovative Food Science and Emerging Technologies, Vol. 4, Iss. 1, 2003-03 ,pp. : 69-84

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