Impact of Roasting on Quality and Compositional Characteristics of Fig Seed Oil
This study investigates the effect of roasting time and temperature on the chemical parameters and bioactive compound content of fig seed oil. For this purpose, fig seeds were ground and roasted in an electrical oven at 100, 150 and 200 °C for 10 and 20 minutes. After roasting, the seeds were proces...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ankara University
2023-03-01
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| Series: | Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/2268997 |
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