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A comprehensive study of ... (2021)
by Xing-Hao Tu
Submitted by @legoghost42
Academia Educational
5.14 | Ranked
A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties
by Xing-Hao Tu
After roasting, the membrane structure of the oil bodies was disrupted, resulting in an apparently continuous oil phase, the cell particular, roasting does not change the content of anything, apart from moisture, but it does change the measurable, or available content, by changing extractability.🏁
Submitted by @legoghost42 - 06/14/2025
Academia Educational 5.14 Ranked
Plays Users
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A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties
by Xing-Hao Tu
After roasting, the membrane structure of the oil bodies was disrupted, resulting in an apparently continuous oil phase, the cell particular, roasting does not change the content of anything, apart from moisture, but it does change the measurable, or available content, by changing extractability.🏁
Submitted by @legoghost42 - 06/14/2025
Academia Educational 5.14 Ranked
Plays Users