Mechanical and chemical changes in Monodora myristica seeds and kernels during roasting
The purpose of this paper is to examine changes in the mechanical and chemical properties of Monodora myristica seeds and kernels during roasting. The roasting parameters considered in the experiment encompassed three different roasting air temperatures (140ºC, 170ºC and 200ºC) and four different ro...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2017-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2017/1821-44871703154D.pdf |