Article Versions Notes

Fikry M, Yusof YA, Al-Awaadh AM, Rahman RA, Chin NL, Mousa E, Chang LS. Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds. Foods. 2019; 8(2):61. https://doi.org/10.3390/foods8020061

Fikry, Mohammad, Yus Aniza Yusof, Alhussein M. Al-Awaadh, Russly Abdul Rahman, Nyuk Ling Chin, Esraa Mousa, and Lee Sin Chang. 2019. "Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds" Foods 8, no. 2: 61. https://doi.org/10.3390/foods8020061

Fikry, M., Yusof, Y. A., Al-Awaadh, A. M., Rahman, R. A., Chin, N. L., Mousa, E., & Chang, L. S. (2019). Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds. Foods, 8(2), 61. https://doi.org/10.3390/foods8020061