Optimization of microwave roasting of peanuts and evaluation of its physicochemical and sensory attributes
Crossref DOI link: https://doi.org/10.1007/s13197-017-2654-0
Published Online: 2017-04-24
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Raigar, Rakesh Kumar
Upadhyay, Rohit http://orcid.org/0000-0002-8916-5201
Mishra, Hari Niwas
Funding for this research was provided by:
Department of Biotechnology , Ministry of Science and Technology (No. BT/PR4204/FNS/20/534/2011 Dated 21/03/2012)
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