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Effect of storage temperatures and humidity on proximate composition, peroxide value and iodine value of raw cashew

Sabna Ajith1, S Pramod1, C Prabha Kumari1

  • 1Department of Biotechnology, Cashew Export Promotion Council Laboratory and Technical Division, Mundackal, Kollam, 691001 Kerala India.

Journal of Food Science and Technology
|July 4, 2015
PubMed

Keywords:
CarbohydrateFatIodine valueMoisturePeroxide valueProteinRaw cashew nut

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