Welcome to the Alpha build of TypeGG! For the best user experience, we recommend playing
with an account. Login
A comprehensive study of ... (2021)
by Xing-Hao Tu
Submitted by lego
Academia Educational
8.45 | 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 lego - 06/14/2025
Academia Educational 8.45 Ranked
Global Leaderboard
| # | Player | Time | Duration | Accuracy | WPM | pp | ||
|---|---|---|---|---|---|---|---|---|
| 1 | ||||||||
| 2 | ||||||||
| 3 | ||||||||
| 4 | ||||||||
| 5 | ||||||||
| 6 | ||||||||
| 7 | ||||||||
| 8 | ||||||||
| 9 | ||||||||
| 10 |
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 lego - 06/14/2025
Academia Educational 8.45 Ranked