EFEK SUHU DAN LAMA PENYANGRAIAN BIJI WIJEN (Sesamum indicum L.) TERHADAP KERUSAKAN OKSIDATIF DAN PERUBAHAN FLAVOR MINYAK WIJEN
The flavor of sesame oil (Sesamum indicum L.) roasted have known to have consumer acceptance level that better. Sesame oil flavor is soft and has a specific aroma and flavor which is formed during roasting the seed prior to oil extraction. The flavor formation is influenced by roasting temperature a...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2012
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