Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.
Dario DONNO, Gabriele L. BECCARO, Gabriella M. MELLANO and 4 more
Czech Journal of Food Sciences · 2013
doi:10.17221/390/2012-cjfs (opens in a new tab)
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