CHARACTERIZATION OF THE EFFECT OF MODULATED DRY HEAT PROCESSING CONDITIONS ON ESSENTIAL AND NON ESSENTIAL AMINO ACID PROFILE OF UNSEASONED BREADFRUIT (V. DECNE) SNACK SEEDS
The objective of this study was to determine the functional relationship between Roasting temperature (RT), Roasting time (RM) and Feed quantity (FQ) and the yield of all essential and non-essential amino-acids obtainable through modulated roasting of breadfruit seeds harvested from undomesticated b...
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| Formato: | article |
| Lenguaje: | EN |
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Stefan cel Mare University of Suceava
2018
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/36d95c544b64437da8df4f629ced6b08 |
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