Effect of hot water treatment of in‐shell pecans on physicochemical properties and consumer acceptability of roasted pecan kernels

Summary The effect of hot water pre‐treatment of in‐shell pecans on physicochemical properties, consumer acceptance and purchase intent of dehulled and roasted kernels was evaluated. In‐shell pecans were first subjected to hot water at 70, 80 and 90 °C for 8.6, 6.6 and 4.6 min respectively and kerne...

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