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Effects of temperature and presoaking on germination, root length and shoot length of sesame (Sesamum indicum L.)

✍ Scribed by H. Kyauk; N.W. Hopper; R.D. Brigham


Book ID
119064911
Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
499 KB
Volume
35
Category
Article
ISSN
0098-8472

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The quality characteristics and composition of sesame oils prepared at di †erent roasting temperatures (160È250Β‘C) from sesame seeds using a domestic electric oven were evaluated as compared to an unroasted oil sample : only minor increases (P \ 0Γ‰05) in characteristics, such as peroxide value, carb