Nutrient composition of Nigerian palm kernel from the dura and tenera varieties of the oil palm (Elaeis guineensis)

Author:

Akpanabiatu M.I,Ekpa O.D,Mauro A,Rizzo R

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

1. Evaluation of some minerals and toxicants in some Nigerian soap meals;Akpanabiatu;Journal of Food Composition and Analysis,1998

2. AOAC. (1984). Official methods of analysis 27.006, 13.011, 43.271 and 25.084-25.129 (14th ed.). Association of Official Analytical Chemists, Washington, DC.

3. Hydrogenate, oxalate, phytate, calcium and zinc in selected brand of Nigerian cocoa beverages;Aremu;Plant Foods for Human Nutrition,1992

4. The Lauric oils medium chain fatty acid source;Berger,1991

5. Transesterification and on-line LC–GC for determining the sum of free and esterified sterols in edible oils and fats;Biedermann;Fat Science and Technology,1993

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