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EFFECT OF PRICKLY PEAR (OPUNTIA FICUS-INDICA) AND ALGARROBO (PROSOPIS SPP.) POD SYRUP COATINGS ON THE SENSORY AND CHEMICAL STABILITY IN ROASTED PEANUT PRODUCTS |
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| Authors: | MARTA G MESTRALLET VALERIA NEPOTE PATRICIA R QUIROGA NELSON R GROSSO |
| Affiliation: | Quimica Biologica Facultad de Ciencias Agropecuarias (UNC) IMBIV-CONICET CC 509, 5016 Cordoba, Argentina; ICTA Facultad de Ciencias Exactas Físicas y Naturales (UNC) IMBIV-CONICET Cordoba, Argentina |
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