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Blanchability and sensory quality of large runner peanuts blanched in a radiant wall oven using infrared radiation

Katrina Kettler1, Koushik Adhikari2, Rakesh K Singh1

  • 1Food Science & Technology, University of Georgia, Athens, GA, USA.

Journal of the Science of Food and Agriculture
|March 29, 2017
PubMed
Abstract

Keywords:
blanchinginfrared radiationpeanutsradiant wall ovensensory shelf-life

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