Journals
Publish with us
Publishing partnerships
About us
Blog
Journal of Food Quality
Journal overview
For authors
For reviewers
For editors
Table of Contents
Special Issues
Journal of Food Quality
/
2018
/
Article
/
Fig 1
/
Research Article
Optimizing Physiochemical and Sensory Properties of Infrared-Hot Air Roasted Sunflower Kernels Using Response Surface Methodology
Figure 1
Schematic of combined infrared-hot air apparatus used for roasting of sunflower kernels.