Effect of boiling, roasting and frying on disintegration of peanuts in simulated gastric environment

标题
Effect of boiling, roasting and frying on disintegration of peanuts in simulated gastric environment
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 50, Issue 1, Pages 32-38
出版商
Elsevier BV
发表日期
2012-08-11
DOI
10.1016/j.lwt.2012.07.044

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