Shaker A. Hassan; Zayed S. Abdel-Rahman; Faisal T. Awawdeh
(University of Diyala / College of Agriculture, 2011-12)
Olive cake product was treated with 4% NaOH using three levels of
moisture (0, 10, and 20% of DM) and three incubation period (0, 15, 30 days)
and three temperature (0, 20and 40 o C) to study the effect of NaOH treatment ...