Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon-Reference-Cited by-同舟云学术

Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon

Published:2017-04 Issue: Volume:221 Page:1308-1316
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tenyang Noël,Ponka Roger,Tiencheu Bernard,Djikeng Fabrice T.,Azmeera Thirupathi,Karuna Mallampalli S.L.,Prasad Rachapudi B.N.,Womeni Hilaire M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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