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Effect of drying methods on quality of pistachio nuts



Effect of drying methods on quality of pistachio nuts



Drying Technology 21(5): 821-838



The effect of various methods of drying (sun drying, bin drying, vertical continuous drying, vertical cylindrical drying, and funnel cylindrical drying) on moisture content, lipid quality (peroxide value, thiobarbituric acid value, and free fatty acids), sensory attributes (firmness, sweetness, rancidity, roasted flavour, split shell, shell appearance, and overall palatability), and percent split shell of pistachio nuts (Pistacia vera Ohadi) from Iran were studied.

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Accession: 003727561

Download citation: RISBibTeXText

DOI: 10.1081/DRT-120021688



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