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 
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| Format: | Article NonPeerReviewed |
| Published: |
[Yogyakarta] : Asian Association for Agricultural Engineering (AA
2009
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| Online Access: | https://repository.ugm.ac.id/94802/ http://repository.ugm.ac.id/digitasi/index.php?module=cari_hasil_full&idbuku=2598 |
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| Institution: | Universitas Gadjah Mada |
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