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A comprehensive study of ... (2021)
by Xing-Hao Tu
Submitted by @legoghost42
Academia Educational
5.79 | Ranked
A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties
by Xing-Hao Tu
Moisture content (AOAC method 925.40), total fat (AOAC method 948.22), ash (AOAC method 950.49), total dietary fiber (AOAC method 985.29), and crude protein (AOAC method 950.48) (AOAC, 2005) were also determined.🏁
Submitted by @legoghost42 - 06/14/2025
Academia Educational 5.79 Ranked
Plays Users
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A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties
by Xing-Hao Tu
Moisture content (AOAC method 925.40), total fat (AOAC method 948.22), ash (AOAC method 950.49), total dietary fiber (AOAC method 985.29), and crude protein (AOAC method 950.48) (AOAC, 2005) were also determined.🏁
Submitted by @legoghost42 - 06/14/2025
Academia Educational 5.79 Ranked
Plays Users