Effect of the roasting conditions on the physicochemical, quality and sensory attributes of coffee-like powder and brew from defatted palm date seeds
Developing a bioactive brew is a novel track for revalorization of palm date byproducts. The effect of roasting temperature (160, 180 and 200 °C ) and roasting time (10, 20 and 30 min) on the hardness of the roasted date seeds, moisture content of the defatted roasted date seed powder (DRDSP), bulk...
| Auteurs principaux: | , , , , , , |
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| Format: | Article |
| Langue: | English |
| Publié: |
MDPI
2019
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| Accès en ligne: | http://psasir.upm.edu.my/id/eprint/15343/1/15343.pdf |