Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses
The objective of this work was to characterize the chemical and sensory aspects of Honey Roasted (HRP) and Roasted Peanuts (RP). These products were evaluated for sensory analysis: overall acceptance using a consumer test and a descriptive analysis using a trained panel. Percentages of protein, oil,...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2004-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/207 |