Tables index

From

Optimisation of Kernels Preparation Conditions Involved in the Press Extraction of Shea (Vitellaria paradoxa Gaertner F.) Butter

Mohagir A. M., Bup N. D, Abi C. F., Kamga R., Kapseu C.

American Journal of Food Science and Technology. 2015, 3(4), 103-110 doi:10.12691/ajfst-3-4-2
  • Table 1. Doehlert experimental design of four independent variables employed for press extraction of shea butter
  • Table 2. Influences of cooking time, roasting time, roasting temperature and cooling time on the responses of extraction process
  • Table 3. Regression coefficients, coefficient of determination (R2) and absolute average deviation (AAD) for the four responses of the press extraction process