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Optimisation Using Response Surface Methodology of Quality, Nutritional and Antioxidant Attributes of 'Wichita' Pecan Nuts Roasted by Microwaves
| Title: | Optimisation Using Response Surface Methodology of Quality, Nutritional and Antioxidant Attributes of 'Wichita' Pecan Nuts Roasted by Microwaves | Authors: | Mukwevho, Priscilla L; Kaseke, Tafadzwa; Fawole, Olaniyi A | Issue Date: | 2023 | Publication: | PROCESSES | ISSN: | 2227-9717 Processes Search Idenfier |
Type: | Article | Collation: | vol. 11 br. 8 str. 2503-2503 | DOI: | 10.3390/pr11082503 | WoS-ID: | 001055880400001 | Scopus-ID: | 2-s2.0-85169111664 | URI: | https://enauka.gov.rs/handle/123456789/824107 | Project: | National Research Foundation of South Africa [129295] University Research Committee at the University of Johannesburg |
Metadata source: | (Preuzeto iz Nasi u WoS) | M-category: | 22M22 |
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