Figure 1.
Effect of roasting conditions (temperature and time) on the (a) Color, L and roasting conditions (temperature, time and pH) on the (b) Fracturability of almond nuts Terminalia catappa.
Effect of roasting conditions (temperature and time) on the (a) Color, L and roasting conditions (temperature, time and pH) on the (b) Fracturability of almond nuts Terminalia catappa.