Effect of Roasting and Grinding on the Processing Characteristics and Organoleptic Properties of Sesame Butter Article

Zhang, Wenbin, Xu, Tao, Yang, Ruijin. (2019). Effect of Roasting and Grinding on the Processing Characteristics and Organoleptic Properties of Sesame Butter . European Journal of Lipid Science and Technology, 121(7), 10.1002/ejlt.201800401

cited authors

  • Zhang, Wenbin; Xu, Tao; Yang, Ruijin

sustainable development goals

authors

publication date

  • July 1, 2019

published in

keywords

  • EMULSIFIERS
  • EXTRACTION
  • Food Science & Technology
  • HALVA
  • Life Sciences & Biomedicine
  • MICROWAVE
  • Nutrition & Dietetics
  • OIL
  • OXIDATIVE STABILITY
  • PROTEIN
  • QUALITY
  • RHEOLOGICAL PROPERTIES
  • Science & Technology
  • TEMPERATURE
  • confocal laser scanning microscopy
  • particle size
  • sesame butter
  • volatile compounds

Digital Object Identifier (DOI)

publisher

  • WILEY

volume

  • 121

issue

  • 7