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Food Structure 2020 / 6

Comparison of microwave and convection method of roasting sunflower seeds and its effect on sensory quality, texture and physicochemical characteristics

Goszkiewicz, Anna, Kołodziejczyk, Eliza, Ratajczyk, Filip
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Journal:
Food Structure
DOI:
10.1016/j.foostr.2020.100144
Date:
June, 2020
File:
PDF, 2.81 MB
2020
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