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Impact of superheated steam roasting on changes in antioxidant and microstructure properties of raw and processed

Wahidu Zzaman1, Saad Al-Din Sifat1

  • 1Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.

Saudi Journal of Biological Sciences
|January 26, 2023
PubMed

Keywords:
AntioxidantsCocoa beansMicrostructureNovel roasting processPolyphenolic compounds

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