Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations.
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DOI: 10.1016/j.foodchem.2020.128109
Abstract: The impacts of conventional oven roasting at different temperatures and for different times on the physicochemical attributes of sesame seeds obtained from different regions was assessed. The color characteristics (a*, b*, and L* values), ash,… read more here.
Keywords: attributes sesame; conventional oven; quality; oil ... See more keywords