Transfer and Physical Property Changes of Peanut under Puff-dry- Cooking
<p>Thermal cooking is suposedly to improve the physical properties of palatable foods for consumption: However, thennal threatment of food is also considered destroying some of 
Saved in:
| Main Author: | |
|---|---|
| Format: | Article NonPeerReviewed |
| Published: |
[Yogyakarta] : Asian Association for Agricultural Engineering (AA
2009
|
| Online Access: | https://repository.ugm.ac.id/94802/ http://repository.ugm.ac.id/digitasi/index.php?module=cari_hasil_full&idbuku=2598 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universitas Gadjah Mada |
| Summary: | <p>Thermal cooking is suposedly to improve the physical properties of palatable foods for consumption: However, thennal threatment of food is also considered destroying some of  |
|---|