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Influence of superheated steam roasting at different temperatures and times on the color changes and fats quality of the sesame seeds and its oils
by
Ling, S K
,
Zzaman, W
,
Rosidi
,
M A
,
Hassan, L K
,
Yang, T A
Published in
International food research journal
(01.12.2018)
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Journal Article
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anisidine
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butyric acid
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color
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fatty acids
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food processing
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food science & technology
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ProQuest Central
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Nutrition and Food Sciences Database
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