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Effects of Different Time/ Temperature Roast Combinations on Peanut Flavor, Mechanical and Nutritional Properties.

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Figure

Table 1.2 Typical amino acid profile of peanuts (Monteiro and Prakash 1994).
Figure 1.1  Schematic for nonenzymatic Maillard Browning Reaction (Davies and Labuza
Table 2.1 Average roasting times for all roast color and temperature combinations.
Figure 2.2 Diagram of Kramer Shear Cell for oilseed textural analysis.
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