Investigating the Effects of Storage Time on Fats, Carbohydrates, Proteins, Taste, Color, and Texture Attributes of Roasted Pistachios by Two Fixed and Rotary Methods

Subject Areas : Pistachio

Ahmad shakerardekani ¹ , Mahin Rahdari ²

1 - Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
2 - Master of Science in Food Science & Technology, Department of Agriculture, Kar Higher Education Institute, Rafsanjan, Iran|Pistachio Safety Research Center, Rafsanjan University of Medical Sciences, Rafsanjan, Iran

Received: 2019-05-21 Accepted : 2020-05-16 Published : 2020-06-30

Keywords:

References:

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