FOOD SCIENCE ›› 2002, Vol. 23 ›› Issue (8): 169-172.
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RAO Guo-Hua, CHEN Jin-Ping, WANG Jun
Online:
Published:
Abstract: Three kinds of rinding technology of pinenut were studied.Rinding pinenuts by means of baking yielded good quality withthe baking condition at 40℃,3h and the amount of pinenut loading as 10kg/m2.
Key words: Pinenut , Rinding technology
RAO Guo-Hua, CHEN Jin-Ping, WANG Jun. [J]. FOOD SCIENCE, 2002, 23(8): 169-172.
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