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Formation of internal browning in hazelnuts during roasting and effect of water activity on internal browning were studied. Water activity significantly affected color attributes of roasted hazelnuts. As the water activity increased internal browning
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=r39c86a4b39b::5f4ece80494cbd22c82b69389340c3bc
https://aperta.ulakbim.gov.tr/record/94815
https://aperta.ulakbim.gov.tr/record/94815
