Effects of roasting on the physical properties of Monodora myristica (African nutmeg)

Changes in the physical properties of Monodora myristica seeds during roasting were investigated. Roasting parameters which include the roasting temperature at three levels (140, 170 and 200oC) and roasting time at four levels (2, 7, 12 and 17 min.) were employed resulting in a 3 x 4 factorial exper...

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Bibliographic Details
Main Authors: Okonkwo, W. I., Kwino, D. I., Obi, O. F.
Format: Journal Contribution
Language:English
Published: 2018
Subjects:
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/14992
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