Effect of artificial drying air temperature on stability of the major Turkish hazelnut variety, Tombul
2002
Ozdemir, M. (TUBITAK-MRC, Food Science and Technological Research Inst., Kocaeli (Turkey)) Yildiz, M. | Gurcan, S.T.
To investigate the effect of artificial drying air temperature on stability of the major Turkish hazelnut variety, Tombul and to determine the optimum drying air temperature, hazelnuts were dried at 35 deg C, 40 deg C, 45 deg C and 50 deg C. Changes in fat content, fatty acid composition, free fatty acid content, iodine value, degree of unsaturation and rancimant value were investigated
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Este registro bibliográfico ha sido proporcionado por Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)