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...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI
2019
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/15343/1/15343.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|