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The effect of different roasting techniques on physical and chemical propertes of some oil-bearing seeds | Farklı kavurma tekniklerinin bazı yağlı tohum yağlarının fiziksel ve kimyasal özellikleri üzerine etkisi

2009

Şimşek, E., Selçuk Univ., Faculty of Agriculture, Konya (Turkey). Div. of Food Engineering

AGROVOC Keywords
aceite de soja acide gras chemical composition chemicophysical properties color colour composition chimique couleur couveuse fatty acids graine de pavot grillage hornos de microondas huile de soja incubadoras incubators linoleic acid measurement mesure microwave ovens oil crops peroxides plantas oleaginosas poppy seed roasting semilla de adormidera sesame oil soybean oil tocoferoles tocopherols tostado turkey turquie viscosidad viscosity
Bibliographic information
Publisher
Selçuk University, Graduate School of Natural and Applied Sciences
Pagination
76 p.
Other Subjects
Medicia³n; Plante ola©agineuse; Aucidos grasos; Turqua­a; Propria©ta© physicochimique; Four aa micro-ondes; Composicia³n quimica; Propiedades fisicoqua­micas; Viscosita©; Aceite de sa©samo; Tocopha©rol; Pa©roxyde; Huile de sa©same; Pera³xidos; Acide linola©ique; Aucido linola©ico
Language
Turkish
Note
Summaries (En, Tr)
17 tables
24 fig.
ref.
Thesis (MSc in Food Engineering)
Type
Summary; Thesis
Corporate Author
Selçuk University, Graduate School of Natural and Applied Sciences, Konya (Turkey)
2012-07-15
AGRIS AP
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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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