Physico-chemical, rheological and antioxidant properties of sweet chestnut (<i>Castanea sativa Mill.</i>) as affected by pan and microwave roasting.

J Adv Res · 2017 · PMC5470552 · PMID 28649458

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a decreasing trendno p-value reported

The rheological behaviour revealed a decreasing trend from native to pan roasted chestnut flours with intermediate values of G ′ and G ′′ in microwave roasted flour.

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