Determination of optimum hazelnut roasting conditions

By S. Saklar, S. Katnas, S. Ungan. 2001

121 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Development of sample preparation, presentation procedure and sensory descriptive analysis of green tea (2008, background): “roasted-like flavors of foods such as roasted potato, coffee and meat (Saklar et al. 2001; Drake and Civille 2003).”