Optimization of roasting conditions of microwave roasted Pistacia terebinthus beans

Published 2017 View Full Article

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Title
Optimization of roasting conditions of microwave roasted Pistacia terebinthus beans
Authors
Keywords
Terebinth bean, Turpentine tree bean, Degree of roast, Physicochemical property, Sensory attribute
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 86, Issue -, Pages 327-336
Publisher
Elsevier BV
Online
2017-08-07
DOI
10.1016/j.lwt.2017.08.017

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