Roasting Process Optimization of Walnut Kernels for the Preparation of Walnut Cream Using Response Surface Methodology

Subject Areas : Microbiology

Seyed Hamidreza  Ziaolhagh ¹ (1Agricultural Engineering Research Department, Agricultural and Natural Resources Research and Education Center of Semnan Province (Shahrood), AREEO, Shahrood, Iran 2Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran)
Mostafa  Mazaheri Tehrani ² (Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran)
Mohammad Ali  Razavi ³ (Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran)
Hassan  Rashidi ⁴ (Food Industries Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran)

Received: 2017-05-17 Accepted : 2017-05-17 Published : 2017-05-01

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References:

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