Mahin Rahdari
Master of Science in Food Science & Technology, Department of Agriculture, Kar Higher Education Institute, Rafsanjan, Iran
[ 1 ] - Investigating the Effects of Storage Time on Fats, Carbohydrates, Proteins, Taste, Color, and Texture Attributes of Roasted Pistachios by Two Fixed and Rotary Methods
Roasted pistachios are among the most delicious nuts in the world. In addition to their pleasant taste, they have significant nutritional and antioxidant effects. This study aims to evaluate the nutritional, sensory, color, and texture attributes of roasted pistachio nuts using fixed and rotary methods at 160 °C during three storage times of 0, 3, and 6 months, at the ambient temperature (20±2°...
نویسندگان همکار