Figure 1From: Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.) Effect of roasting conditions (temperature and time) on the (a) Color, L and roasting conditions (temperature, time and pH) on the (b) Fracturability of almond nuts Terminalia catappa. Back to article page