D Silvia
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Pulau Pinang, Malaysia
M. Farah Masturah
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Pulau Pinang, Malaysia
Y. Tajul Aris
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Pulau Pinang, Malaysia
W.A. Wan Nadiah
Bioprocess Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Pulau Pinang, Malaysia
Rajeev Bhat
Bioprocess Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Pulau Pinang, Malaysia
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How to cite this article
D Silvia, M. Farah Masturah, Y. Tajul Aris, W.A. Wan Nadiah and Rajeev Bhat, 2012. The Effects of Different Extraction Temperatures of the Screw Press on Proximate Compositions, Amino Acid Contents and Mineral Contents of Nigella sativa Meal. American Journal of Food Technology, 7: 180-191.
DOI: 10.3923/ajft.2012.180.191
URL: https://scialert.net/abstract/?doi=ajft.2012.180.191
DOI: 10.3923/ajft.2012.180.191
URL: https://scialert.net/abstract/?doi=ajft.2012.180.191