Effect of Roasting Temperature and Duration on the Quality of Oil from Walnut (Plukenetia conophorum) Using Response Surface Methodology
Raji, Fatima A. & Akinoso Rahman · Asian Food Science Journal · 2020
This study investigated the effect of heat treatment and duration on yield and qualities of Walnut (Plukenetia conophorum) oil. The experimental design was carried out using the central composite rotatable design (CCRD) of response surface methodology with a total of thirteen exp...
Open access
Research Article
10.9734/afsj/2019/v13i430116