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Changes in some physicochemical properties of Cassia seiberiana seeds during roasting
"One of the uses of Cassia sieberiana seeds is roasting for beverage. Therefore, the thrust of this work was to study changes in some physicochemical properties of Cassia sieberiana seeds during roasting. A 3 x 3 factorial experimental design was employed. Roasting temperatures were 190, 210 and 230...
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2012
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