Comparison of microwave and convection method of roasting sunflower seeds and its effect on sensory quality, texture and physicochemical characteristics

Publication date: Available online 10 June 2020Source: Food StructureAuthor(s): Anna Goszkiewicz, Eliza Kołodziejczyk, Filip Ratajczyk

Source: Food Structure - June 11, 2020 Category: Food Science Source Type: research