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Influence of selected parameters on DSC characterization of high-protein materials: the case of raw and roasted peanuts.

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Title: Influence of selected parameters on DSC characterization of high-protein materials: the case of raw and roasted peanuts.
Authors: Sainlaud, Chloé1,2 (AUTHOR), Bohin, Maxime C.2 (AUTHOR), Grenet, Jean1 (AUTHOR), Esposito, Antonella1 (AUTHOR) antonella.esposito@univ-rouen.fr
Source: European Food Research & Technology. Sep2022, Vol. 248 Issue 9, p2275-2284. 10p.
Database: Hospitality & Tourism Complete
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  Data: Influence of selected parameters on DSC characterization of high-protein materials: the case of raw and roasted peanuts.
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  Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Sep2022, Vol. 248 Issue 9, p2275-2284. 10p.
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        Value: 10.1007/s00217-022-04042-7
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        Text: English
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              Text: Sep2022
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              Y: 2022
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              Value: 248
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