Influence of Different Mıcrowave Seed Roasting Processes on the Changes in Quality and Fatty Acid Composition of Tehina (Sesame Butter) Oil.
Akd. Üni. Ziraat Fak. Dergisi, vol.19, no.2, pp.207-216, 2006 (Peer-Reviewed Journal)
- Publication Type: Article / Article
- Volume: 19 Issue: 2
- Publication Date: 2006
- Journal Name: Akd. Üni. Ziraat Fak. Dergisi
- Page Numbers: pp.207-216
- Akdeniz University Affiliated: Yes