Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content.

by Shahla Hosseini Bai, Ian Darby, Tio Nevenimo, Godfrey Hannet, Dalsie Hannet, Matthew Poienou, Elektra Grant, Peter Brooks, David Walton, Bruce Randall, Helen M Wallace
Published 2017-01-01