Effects of roasting and frying pretreatments on the nutritional, physicochemical, and sensory properties of hazelnut milk with direct grinding of raw kernels as a comparison.

Food Chem X · 2026 · PMC13197759 · PMID 42179958

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an overall trendno p-value reported

With the increase of the peeling time of the alkali solution, the peeling rate of hazelnut kernels also showed an overall trend of rising first and then flattening.

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