Comparison of microwave and convection method of roasting sunflower seeds and its effect on sensory quality, texture and physicochemical characteristics
Anna Goszkiewicz, Eliza Kołodziejczyk, Filip Ratajczyk
Topics & Concepts
RoastingFlavourFood scienceAromaPeroxide valueChemistrySensory analysisSunflowerMaterials scienceHorticultureBiologyPhysical chemistryNuts composition and effectsSunflower and Safflower CultivationPhytochemicals and Antioxidant Activities